Chicken Bacon & Spinach Eggs Benedict

130g bag baby spinach
8 eggs
1 tsp oil
8 slices Tegel Chicken Bacon
4 bagels, cut in half and toasted
1/2 cup hollandaise sauce

Place the spinach in a bowl. Cover with boiling water and leave for one minute. Drain and set aside.

Poach the eggs for 3 to 4 minutes or until done to your liking. In the mean time, grill, barbecue or pan fry the chicken bacon until it is golden brown.

Place 2 toasted bagel halves on each serving plate. Top each half with some of the wilted spinach, a slice of chicken bacon and a poached egg. Drizzle with Hollandaise sauce. Serve immediately.