Robin’s Quick Eggs Benedict

Yum, yum, yum – what more is there to say? It’s low carb, well-balanced and delicious.

(Thanks to my dear Mom for her quick hollandaise sauce recipe.)


  • Free range eggs, poached
  • Nitrite free (coloring free) canadian bacon
  • Baby spinach leaves
  • Large tomato
  • Mayonnaise (real mayo with eggs/olive oil/lemon juice)
  • Dijon mustard
  • Freshly squeezed lemon juice


Poach eggs (cooking tip: add a little vinegar to the water so the egg whites stick together better – don’t boil the water or the egg whites will break up).

Warm canadian bacon and slice the tomato. Put a handful of spinach leaves on your plate (I use a shallow bowl for all my meals) and top with the warm canadian bacon first, to wilt the spinach and then tomato on top of that (2 nice round slices is perfect.) Then add two poached eggs and drizzle the hollandaise sauce over.

Hollandaise Sauce: Mix together 1/4 cup mayo, 1/2-1 tsp Dijon mustard and lemon juice to taste. I like it a little on the tart side. Make as much as you need – and alter the amounts of Dijon and lemon juice to suit your taste buds. Enjoy!