Pesto Eggs Benedict

• 8 slices Canadian bacon or 8 slices serrano ham
• 2 English muffins, split and toasted
• 4 large eggs, poached
• 1 bunch fresh spinach leaves
• 2 garlic cloves, minced
• teleme cheese
• creamy pesto sauce
• black pepper

1. Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).
2. Drain on paper towels.
3. Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
4. To assemble, spread some teleme cheese on a toasted half of an English muffin.
5. Next put 2 bacon or ham slices on each muffin half.
6. Place a mound of braised spinach on top of the bacon/ham.
7. Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
8. Sprinkle with fresh pepper and serve immediately.
9. **Poached eggs:
10. Add water to a depth of 3 inches in a large saucepan.
11. Bring to a boil; reduce heat, and maintain a light simmer.
12. Add 1/2 tsp vinegar to simmering water.
13. Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
14. Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.

bacon, muffins, eggs, fresh spinach leaves, garlic, cheese, pesto sauce, black pepper

Taken from www.food.com/recipe/pesto-eggs-benedict-183317 (may not work)