This is a modification of Eggs Benedict that I like even better than the original, so I’ve renamed it after Grandpa Benedict Lipovsky’s middle name. It’s sort of a combination of Eggs Benedict and Eggs Florentine, but more bacon-y. I’ll post the hollandaise sauce recipe that I used, also.
| Eggs Donald |
Recipe Type: Breakfast
Author:
Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Serves: 1
Ingredients
- 2 Eggs
- 1 English Muffin
- 2 strips bacon
- handful of baby spinach leaves, washed
- spoonfuls of hollandaise sauce
Instructions
- Cut the two strips of bacon into three pieces each and fry them in a cast iron pan.
- When the bacon is approaching awesome, slice the english muffin in half lengthwise and toast to your preference.
- While toasting the muffin, remove the bacon from pan. Set aside. Fry two eggs in the pan with the bacon grease, sunnyside up or over-easy, WHATEVER.
- Assemble as follows: Place the two muffin halves on the plate, crust down. Add three pieces of bacon to each half. Add spinach leaves on top of bacon. Add one egg to each half-muffin. Top with hollandaise.
