Eggs Benedict

Serves 4

• 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

1. 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.
2. 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:

1. Preheat broiler. Line a large baking sheet with aluminum foil and coat with oil spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Lightly toast English muffin halves.
9. Heat olive oil cooking spray in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted
10. 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.
11. 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.