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1
Using a 3-inch round cookie cutter, cut a disk out of each slice of bread.
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2
Set aside and discard scraps.
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3
In a 10-inch nonstick skillet, heat the canola oil over medium heat.
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4
Add the onions and saute until translucent.
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5
Add the spinach, lemon zest, and lemon juice and continue cooking over medium heat for 1 minute.
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6
Remove from heat and transfer mixture to a food processor.
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7
Add the sour cream and blend until creamy.
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8
Add the hot sauce and then season, to taste, with salt and pepper.
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9
Fill a 12-inch nonstick skillet with 1 1/2 inches of water.
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10
Add the vinegar and bring to a simmer.
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11
Reduce heat until the bubbles just stop.
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12
Crack each egg into the water and gently simmer until the egg whites have set and turned opaque in color, about 2 to 3 minutes.
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13
(You may have to do this in 2 batches.)
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14
While eggs are poaching, toast the bread rounds.
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15
Meanwhile, heat a nonstick griddle and then place the Canadian bacon on the griddle.
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16
Cook until warmed through.
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17
With a slotted spoon, carefully remove the eggs from the water and blot on a towel to remove as much moisture as possible.
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18
To assemble, lay 2 slices of Canadian bacon over 2 toast rounds.
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19
Then top with 1/4 of the spinach mixture and finish with 2 poached eggs on top.
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20
Garnish with a sprinkling of paprika.
