Pesto Eggs Benedict

Directions

1. 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. 2
   Drain on paper towels.
3. 3
   Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
4. 4
   To assemble, spread some teleme cheese on a toasted half of an English muffin.
5. 5
   Next put 2 bacon or ham slices on each muffin half.
6. 6
   Place a mound of braised spinach on top of the bacon/ham.
7. 7
   Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
8. 8
   Sprinkle with fresh pepper and serve immediately.
9. 9
   **Poached eggs:
10. 10
    Add water to a depth of 3 inches in a large saucepan.
11. 11
    Bring to a boil; reduce heat, and maintain a light simmer.
12. 12
    Add 1/2 tsp vinegar to simmering water.
13. 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. 14
    Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.