Eggs Benedict (Vegetarian)

• 1 whole grain or gluten-free English muffin, cut in half
• 2 large tomato slices, lightly salted if desired
• 1 large handful of fresh baby spinach
• 2 T. water
• 2 fresh eggs
• 1/2 cup vegan Hollandaise sauce (you will have some left over)
• Fresh cracked pepper and paprika (optional garnish)

Directions:

1. Bring a large pot of water to a boil and add a splash of vinegar.
2. While waiting for the water to boil, prepare your other ingredients: slice your tomatoes and bread, and toast bread slices. Place spinach in a microwave-safe glass dish with 2 T. water, lightly cover, and microwave for 30-45 seconds to wilt. You could also steam the spinach on the stove, but the microwave is faster and requires less cleanup.
3. Pour your Hollandaise sauce into a small saucepan and stir until warm over low heat. If using sauce that has been stored in the fridge for a few hours/days, add a squeeze of lemon juice to freshen it up a bit. Remove from heat when warm.
4. Poach your eggs: Crack one egg at a time into separate ramekins or mugs. Take a spoon and stir a slow circle in the simmering water to create a whirlpool effect (this helps keep the egg white in the center of the pot). Now slowly tilt the ramekin, place the bottom edge about one inch into the hot water, and carefully ease the egg into the water. Some of the egg white will swirl around the pot, and this is fine. Start a timer and cook for 3 minutes. Plate your English muffins and add a slice of tomato and half of the steamed spinach on top of each. Remove poached egg with a slotted spoon, letting as much water drain as possible before transferring the egg to the top of the spinach. The egg white should be opaque and the yolk should be runny when punctured. Repeat for second serving.
5. Top each egg with Hollandaise and cracked pepper and paprika, if desired. Serve with oven-roasted potatoes and fresh fruit.