Everyday Food
Ingredients
Method
1.Melt half of the butter in a frying pan on medium. Add spinach and cook, stirring, for 2-3 minutes until wilted. Transfer to a plate and cover to keep warm.
2.Melt remaining butter in same pan on medium. Add ham and cook for 1-2 minutes each side until golden. Keep warm in pan.
3.Heat a frying pan half full of water with vinegar on high until boiling. Reduce the heat 10 low and simmer very gently. Slide eggs one by one in into the water and cook for 2-3 minutes, splashing with hot water, until the whites have set and yolks are still runny.
4.Arrange toasted muffins on plates. Top with ham and spinach. Remove eggs from water with a slotted spoon. Allow to drain and place on spinach. Drizzle with hollandaise and finish with a grinding of cracked black pepper.
Serve with scrambled eggs instead of poached. For a more traditional eggs benedict, use blanched asparagus in place of spinach.
Note
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