Eggs Benedict with Spinach, Arugula and Bacon

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


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


  1. 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.
  2. Cut long bacon strips in half and fry until reached your desired crispiness.
  3. Prepare French Baguette on plate and have spinach/arugula mix prepped and ready to use.
  4. Have Hollandaise sauce ready to go.
  5. 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).
  6. Crack egg into a small glass liquid measuring cup and slowly, very slowly, pour into water.
  7. Let cook about 2-3 minutes, depending upon how cooked you want your eggs.
  8. While the egg cooks, take a piece of the baguette, place on plate, top with bacon, and then spinach/arugula.
  9. Remove eggs with slotted spoon and place on top of the spinach/arugula.
  10. Pour Hollandaise sauce over everything and season with salt and pepper.
  11. Serve immediately.