Eggs Benedict with wilted spinach
Our eggs Benedict recipe is the perfect summer brunch. This recipe combines a muffin topped with wilted spinach, crispy bacon and a soft poached egg, all drenched in velvety Hollandaise sauce to make one mouth-watering version of eggs Benedict. It will take around 30 mins to prepare and cook this favourite brunch recipe. A portion of this classic works out at 680 calories per serving, which means its definitely a weekend treat. If you want cut the calories down, we’d recommend leaving the sauce off. Eggs Benedict is best made and eaten on the same day for the best flavours and textures.
- 1 quantity
- 300g young leaf spinach
- 25g butter
- 8 rashers streaky bacon
- 4 organic free-range egges
- 4 white English muffins, halved and toasted