Name: Eggs Bene with Easy Lime Hollandaise
Prep time: 20 min
Cook time: 10 min
Yield: Makes 4
Ingredients: 4 rashers middle bacon, rind removed; 350 g bag Wattie's frozen Free-Flow spinach; 4 eggs; 4 Parmesan bagels; 1 Tbsp fresh lime juice; ½ tsp finely grated lime zest; 3 egg yolks; 150 g hot melted butter (preferably unsalted)

Kick back, relax and enjoy this classic café-style breakfast in the comfort of your own home. Roll on Sunday mornings!

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Makes 4

Prep Time 20 minutes

Cook Time 10 minutes

Easy

Ingredients

4 rashers middle bacon, rind removed

350 g bag Wattie's frozen Free-Flow spinach

4 eggs

4 Parmesan bagels

1 Tbsp fresh lime juice

½ tsp finely grated lime zest

3 egg yolks

150 g hot melted butter (preferably unsalted)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Free-flow spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Method

Step 1

1. Heat a non-stick frying pan and fry bacon rashers until golden and cooked.

Step 2

2. Microwave the Wattie's frozen Free-Flow spinach on high for 3 minutes or until hot, stand for 2 minutes before serving.

Step 3

3. Poach the eggs in gently simmering salted water, until whites are barely set and the yolks still runny.

Step 4

4. Cut parmesan bagels in halves horizontally and toast.

Step 5

5. Put the lime juice, rind and egg yolks in a food processor and process for 10 seconds. With the motor running, add the hot melted butter in a thin steady stream through the feeder tube, until thick and smooth. Season if wished.

Step 6

Serve the toasted Parmesan bagels, with hot spinach and bacon rashers, topped with a poached egg and smothered in Lime Hollandaise.

Step 7

Serve immediately.