Direction

1. Using a double boiler or a medium saucepan fitted with a heat proof bowl, bring water to a gentle simmer in the lower pot.
2. Whisk together the egg yolks and white wine in a small bowl. Add to the top pot of the double boiler.
3. Continue to whisk for 1-2 minutes or until mixture becomes frothy and thick, giving you some resistance.
4. Whisk in the melted butter, lemon juice and zest, hot sauce and pepper. Mixture should thicken, but still be pourable.
5. Lower the heat to warm, cover while you prepare the remaining elements of the benedict. Continue to whisk every couple of minutes to prevent a layer forming on the top.
6. Preheat the oven to 200°F and heat a medium, high-sided skillet with a gentle coat of cooking spray to moderately hot heat. Add Canadian bacon. While Canadian bacon should be fully cooked you are aiming for a nice brown to each side. After this is complete, remove and keep warm in the oven.
7. Keep the skillet hot with rendered bacon grease. Add the spinach and cook until just wilted. After wilted, remove and set aside.
8. Fill a large skillet, minimum of 2 inches deep, with water and bring to a gentle simmer over medium-high heat. Add the vinegar and a dash of salt.
9. Crack the 8 eggs into separate ramekins (or work in batches of 4). When the water is ready, slip each egg into the water close to the top. If needed, use a spatula to fold whites over onto themselves and not separate (too much). Cook for approximately 4 minutes. The whites will be entirely set with the yolk a little runny. Remove with a slotted spoon to a plate.
10. Toast the English muffins. Assemble each with English muffin, Canadian bacon, poached eggs, wilted greens, a generous slathering of Benedict sauce, Garnish with snipped chives.
11. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.