Serves:

Ingredients:

1 Or 2 English muffins, open,
-buttered and toasted
2 To 4 slices Canadian bacon
4 To 6 cups grated mozzarella
-cheese
2 To 4 poached eggs
3 To 4 cups Hollandaise sauce
SPINACH MIXTURE:
3 lb Spinach
1 lb Mushrooms, sliced
Large white onion, chopped
1 tb Garlic powder
1 tb White pepper
2 tb Chicken base

Method:

"Riverbend is a favorite breakfast and brunch stop for anyone who gets up early (Regulars arrive daily with the staff at 6:30 a.
m.
, catch up on local news withfriends, read their papers and sip the good black coffee knowing that the biscuits will be out at 7:15.
) Others know that breakfast is served throughout the day at the Riverbend, and they often arrive late at night for a delicious Riverbend omelet or other brunch specialty.
Looking for a slant on the traditional "twins", Eggs Benedict and Eggs Sardou, the Riverbend developed Eggs Riverbend for those who can't seem to make up their minds! It is a customer favorite.
" SPINACH MIXTURE: Cook all of the ingredients together, uncovered, for about 1/2 hour until soft and blended.
TO SERVE: Top an English muffin with one piece of Canadian bacon, some mozzarella cheese, spinach mixture and a poached egg, Top with Hollandaise sauce.