Eggs Benedict with Spinach... WOW!

The Eggs Benedict were awesome. I made Hollandaise Sauce for the first time and it was glorious. I will say that I was a wee bit appalled at the amount of butter in the sauce; you will be too..but it is so worth it and it will make far more sauce than you need; save it for veggies later in the week!

The Recipe:
4 English muffins, split
Foolproof Hollandaise:
5 egg yolks*
1 lemon, juiced
2 tablespoons water
Salt
Pinch cayenne
1 pound hot, melted butter
Extra-virgin olive oil
8 slices Canadian bacon
1 onion, minced
1 package cooked, frozen spinach, thawed and drained in a colander (press the spinach against the side of the colander to extract as much water as possible)
2 tablespoons heavy cream
Salt and freshly ground black pepper
1 tablespoon white vinegar
8 eggs

Directions
Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.

Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.

Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
Heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm.

Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.

Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.

Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and enjoy!

We had Garlic Roasted Asparagus too: this is SO easy. Find out where to trim the asparagus by holding one stem by both ends and bending it gently until it snaps. This is the point you can use to trim the rest of the asparagus in the bunch.
Put the asparagus in a ziplock bag, drizzle some olive oil over it, a little salt, a little garlic and let it hang out. Roast in the oven until it is fork tender.