A delightful twist on the classic Eggs Benedict, featuring a creamy spinach sauce and fresh ingredients.
Blend the spinach, cream cheese, yogurt, mustard, and lemon juice until smooth.
Blending the spinach while it's fresh ensures a vibrant green color and fresh taste.
Heat the sauce in a saucepan over medium heat until warmed through.
Stir the sauce continuously to prevent it from sticking to the pan.
Bring a saucepan of water to a gentle simmer. Crack each egg into a small dish and slide it into the water. Poach for about 4 minutes.
Adding a splash of vinegar to the water can help the egg whites set more quickly.
Toast the English muffin halves until golden brown.
Toast the muffins just before serving to keep them warm and crisp.
Assemble each plate with a muffin half, a slice of Canadian bacon, a tomato slice, a poached egg, and a generous spoonful of sauce. Sprinkle with paprika.
Serve immediately to enjoy the dish at its best temperature and texture.
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