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Canyon Ranch Spinach Eggs Benedict Ingredients: 8 cups washed fresh spinach leaves, well drained 1 1/2 teaspoons non-salt seasoning (such as Mrs. Dash®) 4 whole-wheat English muffins Hollandaise Sauce: 3 egg yolks 1 teaspoon lemon juice Pinch cayenne pepper Pinch salt 4 tablespoons melted butter 3 egg whites Pinch cream of tartar Poached Eggs: 1 tablespoon white vinegar 4 cups water 8 whole eggs Instructions: 1. Lightly coat large sauté pan with canola oil and sauté spinach over medium-high heat until wilted. Season with Mrs. Dash. Cover and set aside. 2. Split English muffins in half and toast. 3. Bring a large pot of water to boil. 4. In a medium stainless steel mixing bowl, combine yolk, lemon juice, cayenne pepper and salt. Place stainless steel bowl over (not touching) boiling water and whisk egg mixture with a wire whip until thickened. Place mixture in blender container and blend at high speed for 5 seconds. Reduce to medium speed and slowly add butter. 5. In a medium bowl, beat egg whites and cream of tartar until mixture forms stiff peaks. Fold yolk mixture into egg white mixture until blended. 6. To poach eggs, add vinegar to water in a large saucepan, bring to a boil again and reduce to a simmer. Gently crack each egg just above the surface and let egg slip into the water. As eggs cook, use a spoon to corral whites around the yolks. Cook until whites are firm and opaque, but yolk is still soft. Lift eggs from water with a slotted spoon and let drip for a few seconds before assembling plates. 7. Place 1/4 cup spinach on English muffin half. Top with one poached egg and 2 tablespoons Hollandaise Sauce. Makes 8 serving, containing approximately: 210 calories 16 gm. carbohydrate 12 gm. fat 254 mg. cholesterol 11 gm. protein 400 mg. sodium 3 gm. fiber