EGGS BENEDICT WITH HOLLANDAISE
Before starting the sauce, we need to prepare everything else. First, cook the spinach and Canadian bacon according to package directions. Once spinach is cooked, make sure to thoroughly drain the spinach so you don't end up with soggy muffins. Next, toast the muffins by pulling them apart and grilling them face down or using a toaster (try a couple sprays of "I Can't Believe It's Not Butter" before grilling). To cook the Egg Beaters, you can use an egg poacher pan OR you can simply add 1/4 cup Egg Beater to a glass pinch bowl and microwave for one minute. It comes right out in the perfect shape.
To assemble, top each toasted muffin half with a half-slice of cheese, one slice of Canadian bacon, spinach and egg. Now it's time for the sauce!
Add the chopped avocado and half-and-half to a food processor or blender; puree until smooth. Add the puree and the remaining ingredients to the top of a double boiler, over boiling water.Stir until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth.
Pour Hollandaise sauce evenly over the assembled Eggs Benedict. Top with a pinch of ground pepper; if desired.ENJOY!
Hollandaise recipe inspired by Paula Deen; Hollandaise. www.foodnetwork.com