Directions1.
Sauté the vegetables.
Heat the olive oil in a large skillet over medium heat.
Add the spinach, mushrooms, garlic, salt, and pepper.
Sauté for about 8 minutes, until the spinach is fully wilted and the mushrooms have softened and released their liquid.
Reduce the heat to low to keep warm. 2. Poach the eggs.
Bring a pot of water to a gentle simmer.
Add the vinegar. Crack an egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and carefully slide the egg into the center.
Cook for 2-3 minutes for a runny yolk.
Remove with a slotted spoon and drain on a paper towel.
Repeat with the remaining eggs. 3. Assemble the plates.
Divide the warm spinach and mushroom mixture evenly among four plates. On each plate, layer 2 tomato slices, 2 slices of warmed Canadian bacon, and 2 poached eggs. 4.
Garnish and serve. Generously drizzle each serving with warm hollandaise sauce.
Finish with a sprinkle of crumbled feta cheese and fresh chives.
Serve immediately.
Keep your hollandaise sauce warm by placing its container in a bowl of warm, not hot, water. If it gets too thick, whisk in a teaspoon of warm water or lemon juice until it reaches the right consistency.
Don't overcrowd the pot when poaching. Poach eggs in batches of 2-3 at a time to ensure they cook evenly and don't stick together.
