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1
To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm.
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2
Turn the oven heat up to broil.
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3
Put the English muffin halves on a baking sheet and brown on both sides under the broiler.
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Remove to a plate.
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5
Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
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Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
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Meanwhile, make the hollandaise.
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Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute.
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Then, with the blender going, drizzle in the melted butter in a thin stream.
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10
Taste for salt and lemon juice.
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11
To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
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12
When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat.
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13
Add half of the bacon slices and brown on both sides.
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Transfer to a plate lined with paper towels.
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Brown the remaining 4 slices and put the on the plate.
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Put the bacon in the oven to keep warm.
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Put the skillet back over medium heat.
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Add a 2-count of olive oil.
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Add the onion and cook until softened, 3 to 5 minutes.
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Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes.
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Stir in the cream and simmer to reduce.
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Season with salt and pepper.
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Return the water to a bare simmer.
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Add the vinegar and swirl a couple of times with a kitchen spoon.
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Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
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26
Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate.
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27
Put a piece of bacon on each half and top with a spoonful of spinach.
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Remove the poached eggs with a slotted spoon and place on top of the spinach.
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Do the same with the remaining 4 eggs.
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30
Spoon the warm hollandaise sauce over and garnish with a parsley sprig.
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31
Serve with the Herb-Roasted Potatoes.
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32
2 pounds red new potatoes, quartered
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33
1/4 cup extra-virgin olive oil
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34
Leaves from 1/4 bunch fresh thyme
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Salt
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36
Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt.
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37
Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.
