Meat Mr. Benedict Recipe

Inspired by Stokin Goat

Time30m

Serves4

toasted brioche, baby spinach, poached egg, canadian bacon, bacon, hollandaise

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Ingredients

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1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture is thickened and pale. Slowly drizzle in the melted butter, whisking constantly until smooth. Season with salt and cayenne pepper.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels. In the same skillet, cook the Canadian bacon until heated through and slightly crispy.
3
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide them into the water one at a time. Cook for about 3-4 minutes for soft poached eggs. Remove with a slotted spoon and place on a paper towel to drain.
4
Toast the Brioche
Toast the brioche slices until golden brown.
5
Assemble the Dish
On each slice of toasted brioche, layer the baby spinach, Canadian bacon, and a poached egg. Drizzle with the prepared hollandaise sauce and top with crispy bacon. Serve immediately.