Eggs Benedict with Tarragon Hollandaise

Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.

Arrange the tomato slices in a single layer on the prepared baking sheet and season with salt and pepper. Roast until the tomato slices are wilted and have begun to caramelize, about 20 minutes. Set aside.

Meanwhile, place a large sauté pan over medium heat. Add the spinach, along with any water that is still clinging to it after washing it, to the pan a handful at a time and cook just until the spinach is wilted, 1 to 2 minutes. Remove from the heat and cover to keep warm.

To make the hollandaise, in a small, deep bowl combine the egg yolks, lemon juice and tarragon. Using an immersion blender, pulse several times until the mixture is combined. With the blender running, add the butter in a slow, steady stream and continue to blend until smooth and emulsified. There will still be flecks of tarragon in the sauce. Stir in the salt and cover to keep warm.

To poach the eggs, fill an egg-poaching pan with 1/2 inch (12 mm) water, set the pan over medium heat and bring to a simmer. Lightly oil the poaching cups and place the cups in the pan. Crack an egg into each cup and cook until the whites are firm and the yolks are glazed over but still soft, 2 to 4 minutes, or until done to your liking.

Place 1 muffin half on each of 4 individual plates. Top each muffin half with a slice of Canadian bacon, 2 slices of roasted tomato, an equal amount of the wilted spinach and a poached egg. Drizzle with the hollandaise sauce and serve immediately, arranging any remaining tomato slices alongside. Serves 4.

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