Ham and Spinach Eggs Benedict
We enjoy breakfast for dinner any time. I'm sharing two of our favourites: Ham and Cheese eggs Benedict and Yogourt Pancakes!
Servings 2 servings
Ingredients
For hollandaise sauce:
- 2 egg yolks
- 2 teaspoons lemon juice
- 1/4 cup melted butter
- salt
- cayenne pepper
For eggs benedict:
- 2 English muffins halved
- 4 slices ham
- 2 handfuls spinach, cooked and chopped.
- 4 eggs
- 1 teaspoon vinegar
Instructions
- To prepare the hollandaise sauce, in a small heatproof bowl whisk the egg yolks and lemon juice until smooth and thick. Pour about an inch of water in a small sauce pan and bring to a simmer. Place your bowl with the egg yolk mixture on the sauce pan and while whisking vigorously, slowly pour the melted butter into the bowl. Whisk until all the butter is incorporated. Remove from heat, add salt and cayenne pepper. Place a lid on the sauce to keep warm.
- Place halved English muffin slices on a plate. Top each half with a slice of ham. Squeeze any excess water from the spinach and divide among the four English muffins.
- To poach the eggs, bring about three inches of water and vinegar to a simmer in a large saucepan. One at a time, crack each egg into a small bowl. Stir the water creating a whirlpool, then pour the egg in the center. This will enable the egg white to wrap itself around the yolk. Cook about two minutes until the white has set and the yolk is soft. Remove with a slotted spoon and blot dry underneath with a paper towel. Transfer to a prepared English muffin half and keep warm as you poach the remaining eggs.
- Spoon warm hollandaise sauce on each egg and serve.