Being pregnant and wanting the best for my growing baby, I stay away from undercooked meats, lunch meats or undercooked eggs. Therefore, Hollendaise sauce is removed and the sunny side up egg is fully cooked on top, as well as crisping the precooked Canadian bacon! This removes TONS of calories, fat and cholesterol from a still, delicious and now healthy breakfast, lunch or dinner!
Makes 4 servings
4 100% whole wheat English muffins, split in half
4 large or medium eggs
4 cups fresh baby spinach leaves or (2 cups frozen, thawed and squeezed)
6 oz. canadian bacon
1 shallot, medium or large sized
dash fresh ground black pepper
4 tsp. margarine, separated into 1 tsp. portions
Boil 2 cups of water in a 2 quart sauce pan. Drop in spinach leaves and cover with water for about 30 seconds. Strain and push out excess water. Set aside.
Thinly slice shallot and slice canadian bacon. On medium heat, add shallot to small frying pan and cook shallot about 2 minutes. Then add canadian bacon. Cover and let cook for about 5 minutes or until fully heated through. Remove to bowl and set aside.
Separate english muffins and toast in toaster (or broiler) until crisp.
Wipe out pan, if needed. Add 1 tsp margarine and fry egg, about 3 minutes on each side covered or until cooked all the way through (or leave it runny, you’re probably not pregnant!). Repeat until all eggs are cooked.
Layer on top of muffin sides, canadian bacon/shallot mixture, spinach and 1 egg. Sprinkle with cracked pepper and serve!