Pesto Eggs Benedict - cooking recipe

Ingredients

8 slices Canadian bacon or 8 slices serrano ham
2 English muffins, split and toasted
4 large eggs, poached
1 bunch fresh spinach leaves
2 garlic cloves, minced
teleme cheese
creamy pesto sauce
black pepper

Preparation

Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).
Drain on paper towels.
Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
To assemble, spread some teleme cheese on a toasted half of an English muffin.
Next put 2 bacon or ham slices on each muffin half.
Place a mound of braised spinach on top of the bacon/ham.
Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
Sprinkle with fresh pepper and serve immediately.
**Poached eggs:
Add water to a depth of 3 inches in a large saucepan.
Bring to a boil; reduce heat, and maintain a light simmer.
Add 1/2 tsp vinegar to simmering water.
Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.