Eggs Benedict

Directions

1. 1
   Using a 3-inch round cookie cutter, cut a disk out of each slice of bread.
2. 2
   Set aside and discard scraps.
3. 3
   In a 10-inch nonstick skillet, heat the canola oil over medium heat.
4. 4
   Add the onions and saute until translucent.
5. 5
   Add the spinach, lemon zest, and lemon juice and continue cooking over medium heat for 1 minute.
6. 6
   Remove from heat and transfer mixture to a food processor.
7. 7
   Add the sour cream and blend until creamy.
8. 8
   Add the hot sauce and then season, to taste, with salt and pepper.
9. 9
   Fill a 12-inch nonstick skillet with 1 1/2 inches of water.
10. 10
    Add the vinegar and bring to a simmer.
11. 11
    Reduce heat until the bubbles just stop.
12. 12
    Crack each egg into the water and gently simmer until the egg whites have set and turned opaque in color, about 2 to 3 minutes.
13. 13
    (You may have to do this in 2 batches.)
14. 14
    While eggs are poaching, toast the bread rounds.
15. 15
    Meanwhile, heat a nonstick griddle and then place the Canadian bacon on the griddle.
16. 16
    Cook until warmed through.
17. 17
    With a slotted spoon, carefully remove the eggs from the water and blot on a towel to remove as much moisture as possible.
18. 18
    To assemble, lay 2 slices of Canadian bacon over 2 toast rounds.
19. 19
    Then top with 1/4 of the spinach mixture and finish with 2 poached eggs on top.
20. 20
    Garnish with a sprinkling of paprika.