A new twist and a healthier version of the traditional Eggs Benedict recipe. Indulge everyone's appetite with this classic breakfast and brunch entrée. Instead of the usual Canadian bacon or ham filling, this recipe calls for tomato, basil, and spinach on mixed grain bread with poached eggs and Hollandaise sauce with dill. This one-dish meal packs a wallop in terms of protein and complex carbohydrates, the two macronutrients that helps you energized for the whole day!
1. Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp (25 mL) at a time, until thickened; whisk in lemon juice, salt and cayenne. Keep warm over hot water.
2. Poached Egg: Pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.
3. Meanwhile, cut bread crossways in half and toast; place 4 halves, cut side up, on each plate.
4. Top each toast with basil, spinach, tomato, poached egg, Hollandaise Sauce and caviar.
5. Serve and enjoy.