This surprisingly delicious twist on the old breakfast classic, Eggs Benedict, is sure to wake-up your morning taste-buds.
Recipe Makes 4 Servings:
1 cup melted butter
4 egg yolks
4 split and toasted English muffins
1/2 cup fresh spinach
1 12-ounce can Spam Classic
8 large eggs
3-1/2 tablespoons lemon juice
8 slices tomato
1 tablespoon water
1 teaspoon white vinegar
- To make Hollandaise sauce, fill bottom of double-boiler part-way with water; make sure water does not touch top pan. Bring water to a simmer. In top of double-boiler, whisk together egg yolks, lemon juice and 1 tablespoon water.
- Add butter to egg yolk mixture 1 or 2 tablespoons at a time, whisking constantly. If sauce becomes too thick, add 1 to 2 teaspoons hot water. Whisk until butter is incorporated. Whisk in salt; remove from heat. Cover pan.
- To poach eggs, fill large saucepan with 3 inches water. Bring to a gentle simmer; add vinegar. Carefully break eggs into simmering water; cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in center. Remove eggs from water with slotted spoon; set on warm plate.
- Meanwhile, cut Spam Classic into 4 (1/4-inch-thick) slices. In medium skillet, heat Spam over medium-high heat until lightly crisp.
- Place English muffins, cut-side-up, on serving plates. Top evenly with spinach, Spam, tomato and poached egg. Drizzle with Hollandaise sauce. Sprinkle with chives, if desired. Serve immediately.