Ingredients
1 package Hollandaise sauce
¼ teaspoon salt
1 teaspoon distilled white vinegar
8 eggs
8 slices Brandt Black Forest Ham
2 cups baby spinach, optional
4 English muffins, split in half
2 tablespoons butter, softened
Directions
- Prepare hollandaise sauce according to package directions. Set aside covered to keep warm.
- Place oven rack about 6 inches from the heat source and preheat the broiler. Toast English muffin halves on a baking sheet under the preheated broiler for about 3 minutes or until golden and toasted. Set aside to keep warm.
- Fill a large saucepan with 2 to 3 inches of water, bring to a gentle boil, add vinegar and keep at a simmer.
- Crack eggs one at a time and carefully slip into simmering water. Gently stir to make sure they do not stick to the bottom of the pan. Cook until whites are firm and yolks have thickened, but not hard, about 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate, cover to keep warm.
- Brown the ham slices in a medium skillet over medium-high heat.
- Wilt spinach in a large, microwave safe bowl, add a splash of water and cover. Microwave on high for 1 minute, let sit for one minute until wilted.
- Spread toasted english muffins with softened butter and top each one with a slice of Brandt Black Forest Ham, some wilted spinach, and one poached egg. Drizzle with Hollandaise sauce. Sprinkle with chopped chives and fresh cracked pepper.
