© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Farmer John
1 teaspoon vinegar
1 cup fresh spinach leaves washed, stems removed
8 slices Farmer John® Canadian bacon
8 slices Havarti or Muenster cheese
2 large croissants cut in half
In a large skillet over medium high heat, bring 2 inches of water and the vinegar to a boil. Reduce water to a simmer, and add eggs one by one to the simmering water. Cook eggs for 4 to 5 minutes. The whites should be firm and the yolks should be slightly runny.
In a non-stick skillet, heat canadian bacon until warm. Toast the four croissant halves.
To assemble the eggs Benedict, top each toasted croissant half with two slices of cheese, two slices of Canadian bacon, a few spinach leaves and two poached eggs. Pour the warm sauce over and garnish with paprika and fresh parsley.