Eggs Benedict

1. 1

   Using a 3-inch round cookie cutter, cut a disk out of each slice of bread.

2. 2

   Set aside and discard scraps.

3. 3

   In a 10-inch nonstick skillet, heat the canola oil over medium heat.

4. 4

   Add the onions and saute until translucent.

5. 5

   Add the spinach, lemon zest, and lemon juice and continue cooking over medium heat for 1 minute.

6. 6

   Remove from heat and transfer mixture to a food processor.

7. 7

   Add the sour cream and blend until creamy.

8. 8

   Add the hot sauce and then season, to taste, with salt and pepper.

9. 9

   Fill a 12-inch nonstick skillet with 1 1/2 inches of water.

10. 10

    Add the vinegar and bring to a simmer.

11. 11

    Reduce heat until the bubbles just stop.

12. 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.

13. 13

    (You may have to do this in 2 batches.)

14. 14

    While eggs are poaching, toast the bread rounds.

15. 15

    Meanwhile, heat a nonstick griddle and then place the Canadian bacon on the griddle.

16. 16

    Cook until warmed through.

17. 17

    With a slotted spoon, carefully remove the eggs from the water and blot on a towel to remove as much moisture as possible.

18. 18

    To assemble, lay 2 slices of Canadian bacon over 2 toast rounds.

19. 19

    Then top with 1/4 of the spinach mixture and finish with 2 poached eggs on top.

20. 20

    Garnish with a sprinkling of paprika.

* Per serving · 4 servings · Values may vary.