Turkey Bacon Eggs Benedict

Ingredients (serves 4):

8 fresh Naturegg Omega 3 Nestlaid eggs
1 bunch spinach
1 tsp butter
8 strips Butterball Turkey Bacon
4 English muffins, sliced and toasted
1 drop vinegar

Hollandaise:

¼ cup Dijon
1 tbsp lemon juice
1 splash Tabasco
3 egg yolks
½ tsp orange zest
½ cup melted butter

Preparation:

- Place egg yolks, Tabasco, lemon juice, orange zest and Dijon in blender or food processor and turn on high. Slowly stream in melted butter and set aside until ready to use

- Pour about 6 cups of water in a shallow saucepan or deep skillet. Add vinegar. Place over medium-high heat. Once water begins to steam and bubble, reduce heat to low or until just below the boil

- Break each egg into a small cup and gently slide into the water. Poach for 3-5 minutes or until desired doneness. Lift eggs from water using a slotted spoon. Set spoon on a paper towel briefly to drain

- Sauté spinach in butter

- Brown turkey bacon slices

- Toast English muffins

- Top English muffins with spinach, turkey bacon, poached egg and hollandaise sauce

Enjoy!