Who knew eggs benedict could be so simple! Just 20 minutes and serves two!
Combine mayonnaise, Dijon mustard and lemon juice in a blender or whisk until smooth. Add 1 teaspoon of water if too thick.
Heat olive oil in a sauté pan. Add the spinach and sauté until just wilted. Set aside and keep warm. Add the bacon slices to the same pan and heat for 2 minutes on both sides. Set aside.
Poach the eggs by adding water to a saucepan and bring to a boil. Stir the water around to create a gentle whirlpool. Working with 1 egg at a time, crack egg into a bowl and gently slide into the boiling water. Repeat with all the eggs, being careful to slide the next egg into the water without touching the eggs that are cooking. Reduce water to a simmer and cook eggs for approximately 3 minutes. Remove each egg with a slotted spoon and place on a dish lined with paper towel to absorb the water.
Toast the English muffins and place on a serving plate.
To assemble, top each muffin half with a tomato slice, spinach, bacon and poached egg. Drizzle the sauce over the top of each. Lightly sprinkle with paprika and season with salt and pepper.