then cut each half into ¼- to ½-
inch dice. Reserve in a large
mixing bowl.
6. Cut the celery into the same
size as the diced eggs, ¼ to ½-
inch dice. Put in the bowl with
the eggs.
Makes 4 servings
• 4 slices Canadian bacon
• 4 poached eggs
• 2 English muffins, split
and toasted
• ½ cup hollandaise sauce
1. Heat a large sauté pan over
medium- high heat. Sauté the
Canadian bacon, turning once,
until browned, about 2 to 4
minutes per side. Keep warm.
2. On each muffin half, place one
slice of the Canadian bacon.
Top with a poached egg; finish
with about 2 tablespoons of
hollandaise sauce.
Makes 4 servings
• 4 cups spinach, packed
• ½ – 1 tablespoon olive oil
• 4 poached eggs
• 2 English muffins, split and
toasted
• ½ cup hollandaise sauce
1. In large sauté pan, heat the oil
over medium heat. Add the
spinach, a little bit at a time.
2. Cook until bright and just
wilted. Keep warm.
3. On each muffin half, evenly
distribute the spinach. Place
one poached egg on top; finish
with the hollandaise sauce
(about 2 tablespoons per
serving).
4. Serve immediately.
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