Transfer the poached eggs to paper towels to drain. Transfer the spinach to plates. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg. Serve.

Add the bacon to the pan and cook until crisp ... Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted ...

Let’s chat about the microwave. Many kitchens have this appliance. It is handy for warming coffee and reheating leftover food ...

I can’t imagine a fancier-feeling brunch dish than eggs Benedict! English muffins delicately layered with Canadian bacon, poached eggs, and rich, buttery hollandaise sauce make for the most ...

Swap bacon for smoked salmon or sautéed spinach for a Florentine-style version. Add sliced avocado or roasted tomatoes for a fresh, modern twist. If you’re feeding a crowd, poach the eggs ahead ...

Using a slotted spoon, carefully transfer eggs to a paper towel-lined plate. Arrange toasted English muffin halves on plates and top with bacon, poached eggs, arugula and hollandaise sauce.

Traditionally comprised of toasted English muffins, seared Canadian bacon, poached eggs, and hollandaise sauce, eggs Benedict strikes fear in the heart of home cooks due to the fickle nature of ...

Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.

Spoon it over whole-grain English muffins, poached eggs and Canadian bacon for a hearty, filling breakfast. This is eggs Benedict, Italian style. Instead of the usual hollandaise sauce ...