Eggs Benedict Potato Stacks with Spinach

gluten free eggs benedict with spinach on a plate

Eggs Benedict Potato Stacks with Spinach

A delicious whole-food recipe for gluten-free eggs benedict made with thinly sliced potatoes, Canadian bacon, spinach, poached eggs, and hollandaise sauce.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 369kcal

Author Amee

Ingredients

Ingredients for the stacks:
2 medium Idaho russet potatoes peeled
4 slices Canadian style bacon
4 whole eggs
5 oz fresh baby spinach
5 tbsp Country Crock original spread can also use butter
1 tbsp chopped fresh parsley for garnish
For the hollandaise:
4 egg yolks
2 tbsp fresh lemon juice
1 stick butter melted
1 tsp Dijon mustard
dash cayenne pepper

Instructions

Preheat oven to 450 degrees F. Wash, peel and slice potatoes into 1/4 “ slices.
Melt 3 tbsp Country Crock original spread (or butter) and toss with potatoes. Place potato slices on a baking sheet and cook for 20 minutes, turning after 10 minutes.
While potatoes are cooking, heat a large skillet over medium heat and melt remaining 2 tbsp Country Crock spread (or butter). Add fresh spinach and cook until spinach is wilted. Remove from heat and place into a covered bowl to keep warm.
Add Canadian bacon to pan and cook about 2 minutes each side,until just starting to turn lightly golden. Set aside and cover to keep warm. You can also assemble the stacks and place in a 175-200 degree oven to keep warm while you make the eggs and sauce.
To make hollandaise: Add water to a double boiler and bring to a full boil, then reduce to a simmer. Whisk egg yolks and lemon juice briskly in a stainless steel bowl until thickened and doubled in volume. Place yolk mixture in the double boiler and continue to whisk rapidly until mixture thickens. Slowly drizzle in melted butter while continuing to whisk until sauce is doubled in volume. Remove from heat and stir in dijon and cayenne pepper.
To poach eggs: Fill a pot with a few inches of water and bring to a boil. Reduce heat until water is at a low boil, with only a few bubbles coming to the top. Crack an egg into a small ramekin or dish and gently slide the egg into the pot. Repeat this for remaining 3 eggs. Immediately cover with a lid, turn off the heat and set a timer for 4 minutes. Using a slotted spoon, carefully lift the eggs, one by one, from the water and place onto a plate.
To assemble stacks: Place a slice of Canadian bacon on a plate, then add 1 slice of potato, then a heaping spoonful of spinach, a third slice of potato and top with a poached egg and 1 tbsp hollandaise sauce.
Garnish with chopped fresh parsley, if desired.

Notes

Short cut tips:

You can use leftover baked potatoes that have been chilled in the refrigerator overnight. This helps to firm up the cooked flesh so that it's easy to slice for pan-frying. Just slice the cooked potato into thin slices, peel on or off (your preference), and pan-fry in butter on medium heat until lightly golden, about 10 minutes, flipping halfway through.

You can also use a packet of Knorr hollandaise mix that only requires that you add milk and butter. It's actually quite good for a premade mix and takes less time!

I've recently added an egg poaching pan to my kitchen gadget collection and I love it! It makes poaching eggs fool-proof and fast.

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