Pesto Eggs Benedict

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 slices canadian bacon or 8 slices serrano ham
• 2 english muffins, split and toasted
• 4 large eggs, poached
• 1 bunch fresh spinach leaves
• 2 garlic cloves, minced
• teleme cheese
• creamy pesto sauce
• black pepper

Recipe

• 1 cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (for large groups, cook in oven on a large baking sheet.).
• 2 drain on paper towels.
• 3 lightly braise the spinach in some butter, oil and garlic just until wilted. set aside.
• 4 to assemble, spread some teleme cheese on a toasted half of an english muffin.
• 5 next put 2 bacon or ham slices on each muffin half.
• 6 place a mound of braised spinach on top of the bacon/ham.
• 7 top each with a poached egg, and drizzle evenly with the pesto cream sauce.
• 8 sprinkle with fresh pepper and serve immediately.
• 9 **poached eggs:.
• 10 add water to a depth of 3 inches in a large saucepan.
• 11 bring to a boil; reduce heat, and maintain a light simmer.
• 12 add 1/2 tsp vinegar to simmering water.
• 13 break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
• 14 simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.