Pesto Eggs Benedict

1. 1

   Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).

2. 2

   Drain on paper towels.

3. 3

   Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.

4. 4

   To assemble, spread some teleme cheese on a toasted half of an English muffin.

5. 5

   Next put 2 bacon or ham slices on each muffin half.

6. 6

   Place a mound of braised spinach on top of the bacon/ham.

7. 7

   Top each with a poached egg, and drizzle evenly with the pesto cream sauce.

8. 8

   Sprinkle with fresh pepper and serve immediately.

9. 9

   **Poached eggs:

10. 10

    Add water to a depth of 3 inches in a large saucepan.

11. 11

    Bring to a boil; reduce heat, and maintain a light simmer.

12. 12

    Add 1/2 tsp vinegar to simmering water.

13. 13

    Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.

14. 14

    Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.