Eggs benedict
Ingredients:
- 2 Tbsp olive oil
- 8 Rashers streaky bacon
- 8 Thick slices sourdough toasted
- 8 Poached eggs
- Hollandaise sauce to serve ( optional )
- 100g Spinach
Method :
- Heat oil in a large frying pan over medium heat. Cook bacon until golden and crisp. Toast slices of sourdough and arrange on plates. Top with spinach bacon, poached eggs then drizzle with hollandaise sauce.
- For a vegetarian option arrange spinach on toasted sourdough, add a sprinkle of grated cheese then top with pan fried mushrooms, sliced tomato and finish with a poached egg
- Serve with pineapple, paw paw & banana smoothie
