Eggs Benedict with Canadian Bacon and Spinach

Ingredients

• 1 pound butter hot melted
• 8 slices canadian bacon 
• 1 pinch cayenne 
• 5  egg yolks (See Disclaimer)
• 8  eggs 
• 4  muffins split english
• 1 package pkt spinach frozen thawed cooked drained (press the spinach against the side of the colander to extract as much water as possible)
• 2 tablespoons heavy cream 
• 1  juice of lemon juiced
• 2 pounds new potatoes red quartered
• 0.3 cup olive oil extra-virgin
• 4 servings olive oil extra-virgin
• 1  onion minced
• 4 servings parsley sprigs for garnish
• 4 servings salt 
• 4 servings salt and pepper black freshly ground
• 1 Leaves from 1/4 bunch thyme fresh
• 2 tablespoons water 
• 1 tablespoon vinegar white

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• blender
• broiler
• slotted spoon

Directions

1. Remove them from the oven and cover to keep warm. Turn the oven heat up to broil.
2. Put the English muffin halves on a baking sheet and brown on both sides under the broiler.
3. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
4. 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.
5. Meanwhile, make the hollandaise.
6. 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.
7. When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat.
8. Add half of the bacon slices and brown on both sides.
9. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate.
10. Put the bacon in the oven to keep warm.
11. Put the skillet back over medium heat.
12. Add a 2-count of olive oil.
13. Add the onion and cook until softened, 3 to 5 minutes.
14. 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.
15. Return the water to a bare simmer.
16. 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.
17. 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.
18. 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 garnish with a parsley sprig.
19. Serve with the Herb-Roasted Potatoes.
20. Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.