Eggs Benedict with Baby Spinach and Sage

Direction

To prepare stuffing rounds:

1. In a large pot, bring water, butter and stuffing seasoning blend just to a boil. Place stuffing crumbs in a large mixing bowl; pour hot water and seasoning mix over, and fold together to moisten all stuffing crumbs. Cover tightly and set aside for 15 minutes.
2. Transfer hot stuffing to parchment-covered full sheet pan, spreading evenly. Press with the back of a large spoon to cover entire pan with about a ¾-inch layer of stuffing. Use a 3 ½” cookie cutter, cut out 36 stuffing rounds.
3. In a nonstick skillet over medium-high heat, brown stuffing rounds until golden brown on both sides. About 3–5 minutes per side.

To prepare Hollandaise Sauce:

1. Place egg yolks, lemon juice, salt and cayenne pepper sauce in a blender. Blend over low speed for 30 seconds.
2. Increase speed to high. Slowly add warm melted butter in a thin stream until thick and smooth, about 1 minute. Add in chopped sage leaf.

To assemble:

1. Build from bottom to top: stuffing round, spinach, egg. Pour 2–3 tablespoons Hollandaise sauce over top and garnish with sage leaf and serve warm.