- Olive oil cooking spray
- 4 handfuls spinach
- 4 slices Canadian bacon
- 2 medium ripe tomatoes, each cut into 4 thick slices
- 4 large eggs, at room temperature
- 1 tsp. distilled white vinegar
- 4 whole grain English muffins, halved
- Paprika (optional, for garnish)
- Yellow-Pepper Hollandaise Sauce:
- 1 large yellow bell pepper, seeded and cut into eighths
- 6 Tbsp. reduced-fat cream cheese
- 1 tsp. lemon juice
- ½ tsp. Dijon mustard
- ¼ tsp. kosher salt
Place the bell pepper pieces in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes or until pepper is easily pierced with a paring knife. Drain and immediately transfer to a blender.
Add cream cheese, lemon juice, mustard and salt to blender. Puree until sauce is silky smooth with no visible bits of yellow pepper. Set aside.
For the Eggs Benedict:
- Preheat broiler. Line a large baking sheet with aluminum foil and coat with oil spray.
- Arrange Canadian bacon and tomato slices in a single layer on the prepared baking sheet. Cook 4 minutes. Flip the bacon and tomato slices over and cook for 4 more minutes, or until bacon is crispy brown around the edges. Remove baking sheet from oven and loosely tent it with foil to keep it warm.
- Place a double layer of paper towels on a large platter or small baking sheet; this will be used to hold the poached eggs once they are cooked.
- Fill a large, shallow pan with 3 inches of water. Bring the water to a boil. Reduce heat to low so water is at a gentle simmer. Add vinegar to water.
- Crack each egg into its own small bowl or container. (For best results, use a container with a narrow base and wide top, like a teacup, to help the egg keep its shape.) Place all containers close to the stove.
- Working with 1 egg at a time, slip the egg carefully into the simmering water by lowering the lip of the cup half an inch below the surface of the water.
- With a slotted spoon, gently nudge the egg white closer to the egg yolk by swirling the water around them in a circle as they cook. For medium-firm yolks, cook for 3 minutes (adjust the time for runnier or firmer yolks, cooking no more than 5 minutes total.) Remove the cooked egg from the water with a slotted spoon and transfer to the paper-towel-lined platter. Repeat with other three eggs.
- Lightly toast English muffin halves.
- Heat olive oil cooking spray in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted
- Just before serving, reheat the Hollandaise in a small sauce pan over low heat for a few minutes, or in the microwave for 30 to 60 seconds.
- For each serving, place a slice of Canadian bacon on the bottom English muffin half, and pile 1 to 2 tomato slices and spinach on top. Top each with a poached egg and 1 to 2 tablespoons of the Hollandaise sauce. Sprinkle paprika over sauce and serve with top English muffin half alongside.