Egg benedict with hollandaise sauce

1. We cut the baguette into pieces (about 6-7 cm thick), turn it over and cut off the top.
2. Cut the onion into half rings and fry in a mixture of olive oil and butter. Add spinach, salt and pepper to the onion, fry until the leaves are soft.
3. We extract the contents of the frying pan into a separate container and fry thin strips of bacon.
4. On the fat that remains after the bacon, fry the baguette pieces, pressing the pieces with a spatula, giving them a flatter shape.
5. Beat the yolks with a blender, adding salt, lemon juice and paprika. Melt the butter in the microwave, and add it to the yolks, beat again. Pour the sauce into a saucepan and heat it in a water bath, stirring continuously with a whisk. When the mass begins to thicken, remove the saucepan and let the sauce cool.
6. Another component of the sandwich is a poached egg. Such an egg is boiled without a shell. Bring the water to a boil, lightly salt. Break the egg into a cup, pour it into boiling water. As a result, the yolk should not be steep, so we cook for only a couple of minutes. We spread the egg with a slotted spoon on a strainer, let the water drain.
7. Put 1 tablespoon of fried spinach on the prepared baguette, a piece of bacon on top, a poached egg on top of it and finally pour everything with Hollandaise sauce.

Bon appetit!