I made the most amazing breakfast Sunday morning for Kirsten and me. Since I was having ladies night and Chuck was gone she ended up staying all weekend. It was great because as my old college roommate I felt like I was back to lazy weekend days and had a blast. Any way I digress back to this delicious breakfast I made, that was actually super easy, once I got the poaching down of course.
Here is a trick I learned for poaching eggs. Take the outer ring from a canning lid and put it in the bottom of the pan. When you add the egg to the poaching liquid aim for the ring and it will stay together better.
Now constructing this delightful meal is fairly easy. I made four pieces of bacon in a cast iron skillet and removed the bacon once it was done cooking, as well as most of the grease. I then took two large pieces of Italian bread and toasted both sides in the bacon greased pan. Once they were toasty brown on both sides I placed them on the plate and covered them with spinach. I then place a poached egg on each and drizzled hollandaise sauce over the top. I added a couple grapes and two pieces of bacon each to complete the meal.