Avocado Eggs Benedict on a Bed of Spinach

Nothing like breakfast for dinner :)

Servings: 2

Hollandaise Ingredients:

2 egg yolks

¼ cup butter

2 tbsp lemon juice

Salt & pepper to taste

Eggs Benedict Ingredients:

5 ozs fresh spinach steamed & excess water drained

½ cup goat cheese

1 avocado sliced

4 eggs

4 strips of bacon

Salt & pepper to taste

Fresh parsley for garnish

Instructions:

Blend hollandaise in a food processor.  Prepare double boiler to cook hollandaise sauce once spinach is cooked and eggs begin to pouch.  If it starts to curdle, quickly beat in 1-2 tsp of boiling water.

Steam the spinach while poaching the eggs. Slice the avocado during that cooking process.

Remove the spinach from the steamer and drain the excess water.  Remove the pouched eggs from the heat when the whites are cooked, and the yolk is slightly cooked.  Make a bed of spinach on each plate, top with a sprinkling of goat cheese.  Add the avocado slices equally among the prepared beds and top with the poached eggs.  Pour the hollandaise sauce on top and serve right away.

Work out your timing to ensure all parts of this dish are cooked and ready to assemble at the same time.  If you have a warmer drawer, I suggest cooking the bacon and the spinach first.  That way you can store it in the warmer drawer, while dealing with the remaining preparations.