A fun spin on the classic breakfast recipe!
- 1 small French baguette (cut in half both lengthwise and width-wise)
- 4 eggs
- 4 slices of bacon
- 1 cup of spinach/arugula mix
- 1 cup of Hollandaise Sauce
- salt and pepper to taste
- Hollandaise Sauce should be prepared ahead of time and sitting in a bowl, placed over a large stew pot with about an inch of hot water at the bottom to keep the sauce warm. Add a Tablespoon of warm water and whisk into the sauce to revive it after it sits for a bit.
- Cut long bacon strips in half and fry until reached your desired crispiness.
- Prepare French Baguette on plate and have spinach/arugula mix prepped and ready to use.
- Have Hollandaise sauce ready to go.
- In shallow sauce pan, fill about 2 -3 inches of water and bring to almost a boil (it is best right when the water starts to bubble of the bottom of the pan).
- Crack egg into a small glass liquid measuring cup and slowly, very slowly, pour into water.
- Let cook about 2-3 minutes, depending upon how cooked you want your eggs.
- While the egg cooks, take a piece of the baguette, place on plate, top with bacon, and then spinach/arugula.
- Remove eggs with slotted spoon and place on top of the spinach/arugula.
- Pour Hollandaise sauce over everything and season with salt and pepper.
- Serve immediately.