Too good not to post, this lighter version of Hollandaise sauce uses buttermilk and cornstarch to thicken it up. Normally this decadent sauce is made with a stick of butter and 5 egg yolks, yikes! Hollandaise is also great with vegetables and salmon.
1 teaspoon salt
2 tablespoons of vinegar
2 cups of spinach
6 slices of bacon
1 English muffins, split and toasted
For the Hollandaise Sauce (adapted from Eating Well, www.eatingwell.com)
1 tablespoon butter
1/4 cup of sun-dried tomatoes, minced
3/4 cup buttermilk
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1 large egg, lightly beaten
1 tablespoon lemon juice
Melt butter in a small saucepan over low heat. Add the sun-dried tomatoes, and cook in the melted butter for 2 minutes until soft. Pour into a small bowl and set aside. Whisk 1/4 cup of the buttermilk, cornstarch, salt, pepper, and cayenne in a medium saucepan until smooth. Whisk in egg along with the remaining buttermilk. Set the pan over medium-low heat and cook, whisking constantly, until it comes to a simmer. Remove from heat and whisk in lemon juice and the reserved butter with the sun-dried tomatoes.
Cut each piece of bacon in half and cook in a single layer over medium heat until they start to curl, flip and cook until crispy. Set on paper towels to drain.
Saute the spinach until just wilted, and set aside.
Fill a large skillet nearly to the rim with water, add the salt and vinegar, and bring to boil over high heat. Break the eggs into individual cup size bowls, to have ready to drop into the water. Gently pour the eggs into the water, as quickly as possible, cover, and turn off the heat. Allow to sit for 4 minutes until the yolks are medium firm. Using a slotted spoon, gently remove the eggs from the water.
Place the toasted English muffins on the plate. Layer the bacon, then spinach, and an egg onto each muffin. Top with Hollandaise sauce.