• 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)

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

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

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

4. Cut parmesan bagels in halves horizontally and toast.

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.

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

Serve immediately.

Made With

Free-flow Spinach

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

Rate and Review

5 Ratings

Reviews (5)

charmaine's Review | Rating

we love cooking with eggs so this recipe was realy fun

Lydia's Review | Rating

I changed some of the recipe on this one and had cream cheese and avocado on the bagel. I'm not a fan of spinach so used musclin lettuce instead topped with a small drizzle of red wine vinagerette dressing. I also didnt use the lime juice. Very filling and is now a family favourite

Vicki Parker's Rating
Joyce Sebar's Review | Rating

Quick and easy. Used the whites to make Pavlova for dinner.

Lisa Dalziel's Rating