Smoked Salmon-Bacon Benedict

• 4 slices OSCAR MAYER Selects Smoked Uncured Bacon
• 2 eggs
• 1 whole wheat English muffin, split, toasted
• 1-1/2 oz. smoked salmon
• 2 cups loosely packed baby spinach leaves
• 1 tsp. GREY POUPON Harvest Coarse Ground Mustard
• 1 tsp. chopped fresh dill

1. Cook bacon in medium skillet as directed until crisp.
2. Remove bacon from skillet, reserving 1 Tbsp.
3. drippings in skillet.
4. Drain bacon on paper towels.
5. Add eggs to reserved drippings in skillet; cook 3 to 5 min.
6. or until whites are firm and yolks are cooked to desired doneness.
7. Top muffin halves with salmon, bacon and eggs.
8. Add remaining ingredients to same skillet; cook and stir 3 min.
9. or just until spinach is wilted.
10. Spoon over eggs.

bacon, eggs, whole wheat english, salmon, baby spinach leaves, poupon harvest coarse, dill

Taken from www.kraftrecipes.com/recipes/smoked-salmon-bacon-benedict-136327.aspx (may not work)