Sunny Muffin

• 4 English muffins, split
• 1 cup baby spinach leaves (or 8 large leaves with stems removed)
• 8 slices bacon, cut in half crosswise
• 1 (1 ounce) package bearnaise sauce or 1 (1 ounce) package hollandaise sauce mix
• 1 cup low-fat milk
• 8 large eggs
• 12 cup water
• ground black pepper, to taste

1. Lightly toast English muffins; divide spinach among muffin halves.
2. Meanwhile, cook bacon in a large skillet over medium heat for 5 to 6 minutes, turning several times, until lightly browned.
3. Remove to a paper towel to drain and cool slightly.
4. In a small saucepan, whisk sauce mix and milk (omit butter called for in package directions).
5. Cook over medium heat, stirring frequently, until thickened (about 3 minutes).
6. Reduce heat to low to keep warm, stirring occasionally.
7. Whisk eggs, water, and pepper in a medium bowl.
8. Carefully wipe excess grease from bacon skillet with paper towel; scramble eggs over medium heat until cooked through.
9. Spoon a heaping 1/3 cup eggs over muffin halves; top each with 2 pieces of bacon and a tablespoon of sauce.

muffins, baby spinach leaves, bacon, bearnaise sauce, lowfat milk, eggs, water, ground black pepper

Taken from www.food.com/recipe/sunny-muffin-349360 (may not work)