I don’t really know what to call this. Technically, it’s a cross between Eggs Benedict and Eggs Florentine, but without any sauce, because that’s just too much of a hassle when you’re hungover. Also, Hollandaise sauce is a bacteria magnet. It’s a shame, because it’s delicious.
Instead, we will call this simply The Breakfast of Champions. The only downside to this recipe — you need two or three pans. Other than that, it’s easy as …. well, it’s easy.
You build this breakfast in layers: first, the English muffin (whole grain), then the sauteed spinach, then the Canadian bacon and finally a fried egg (poached is too difficult and involves simmering water – no thanks).
First things first:
Heat up some olive oil in a pan over medium-low heat.
Add garlic and onion, if so desired.
Throw in some spinach – full-grown or baby – a good handful per person. It cooks way down.
Add in mushrooms if you are so inclined (Mike’s not).
Season with some salt, pepper and ground mustard.
If you’re making with Canadian bacon (and it’s not even a necessity if you’re looking for veggie options), heat a pan over medium heat, add a touch of olive oil and add in the bacon (one slice per side of muffin). Heat for three minutes, flip, and then for another minute on the other side.
Now’s as good a time as any to start toasting your English muffin.
Then, finally, fry an egg. Make sure not to break the yolks or to cook them hard. We swear by the cast iron skillet, a bit of vegetable oil to coat and non-stick spray aimed directly at where you’re going to place your egg. Also, sprayed all over your spatula. They only need a few minutes on the first side and a few seconds on the second.
That’s it – just pile up the goodness and, if making a bunch for a crowd, keep warm in the oven, set at about 200 degrees.
Did we mention that we got the eggs and spinach from our local farmers? Read all about that here.