2 tablespoons Cabot Unsalted Butter
6 slices applewood smoked bacon, diced
½ red onion, slivered
2 cloves garlic, crushed
1 cup half-and-half
1 cup heavy cream
Salt and freshly ground black pepper to taste
2 cups roughly chopped spinach
3 ounces Cabot Sharp Cheddar, grated (about ¾ cup)
Splash of white vinegar
12 large eggs
6 English muffins, split and toasted
Fresh spinach leaves
To make sauce:
MELT butter in heavy-bottomed sauté pan over medium heat.
ADD bacon, onion and garlic and cook, stirring often, until onion and garlic are translucent and bacon is crispy.
STIR in half-and-half and cream; bring to simmer and let cook, stirring, until sauce has reduced and thickened. Season with salt and pepper.
ADD spinach and cheese and stir until cheddar has melted and blended into sauce. Cover and set aside to keep warm.
To finish dish:
BRING large saucepan of salted water to simmer; add vinegar. Add eggs and poach to desired degree of doneness.
PLACE two toasted English muffin halves on each serving plate and top with spinach leaves.
PLACE one egg on top of each muffin half with slotted spoon (two per serving).
SPOON warm sauce over eggs.
Recipe courtesy of Sebasco Harbor Resort, Estates, ME.
I have made this at least 4 times in the last 2 months. I make it for dinner. Very filling. You feel like you are eating a gourmet meal. I fry the eggs instead of poaching, just my personal preference.