Depending on how many guests you are having, my rule is 1 per person if I am having more food items.
Shop for all your ingredients first. Make sure your blender is working....(Hollandaise sauce recipe to follow)
Recipe for 12:
1 dozen (12) large eggs
2 TBS white vinegar
12 slices Canadian bacon
6 English muffins, split and toasted lightly
Sauteed fresh spinach
In a large pot of water(with added vinegar) that has been brought to a rolling boil, carefully crack one egg at a time in small bowl. Add to boiling water and with your spatula, guide the egg and cover with white for one minute. Use a spider paddle to remove egg and drain water. Place egg onto your folded paper towel to dry excess water.
Warm slices of Canadian bacon in frying pan with a little butter making sure to coat both sides.
Remove the bacon and place spinach leaves in drippings, just enough to coat the leaves and add a little salt and pepper.
3 large eggs yolks
1/4 tsp Dijon mustard
1/4 tsp salt
Pinch of black pepper
1-2 Tbsp fresh lemon juice
Dash of tobasco sauce (opp)
1/2 cup melted unsalted butter
In blender container, combine yolks, mustard, lemon juice and tobasco sauce. Cover, and blend for only 5 seconds.
Melt unsalted butter in microwave for one minute until completely melted and hot.
Set blender on high speed, pour melted butter into egg mixture in a thin stream. You'll see it thicken immediately. Keep sauce warm by placing blender container in hot tap water.
This is the tricky part:
When all your guests arrive, start having them help themselves to beverages. You get into that kitchen and start arranging these lucious egg benedicts. On a large platter, arrange the toasted buttered English muffin halves, poached eggs, a few leaves of sauteed spinach. Top all off with the rich Hollandaise Sauce. You can sprinkle paprika and chopped chives on top of hollandaise sauce.