Healthy Eggs Benedict + Wilted Spinach and Truffle Salad

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Weekends = real breakfast.

EGGS BENEDICT:

  • 1 multigrain English muffin
  • 2 eggs
  • white vinegar (or any non colored vinegar)
  • 4 slices canadian bacon
  • shredded cheese

INSTRUCTIONS:

  1. Fill a small sauce pot half way with water. Bring to a boil. Remove from heat and add 1 tbs vinegar. Carefully crack eggs into hot water (or crack into individual small ramekins and dip ramekins into water and slide out egg). Cover pot and set aside ~4 min. 
  2. Halve and toast English muffin.
  3. Heat small frying pan on medium high. Add a tsp or so of oil and fry canadian bacon until crisp on edges, flipping as needed.
  4. Remove bacon from pan onto each slice of toasted English muffin. Top with cheese. Return to toaster oven, set on broil, and let cheese melt. (If you dont have a toaster oven, put cheese on bacon while it’s still in the frying pan and let it melt with heat on medium).

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.
WILTED SPINACH and TRUFFLE SALAD

  • 2 handfuls of clean baby spinach
  • 1 shallot, sliced
  • truffle oil

In remaining bacon fat, fry shallots until soft. Add spinach and a pinch of salt. Toss until just wilted. Remove and plate. Drizzle a few drop sof truffle oil on top.

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