Eggs Benedict With Spinach Recipe
Ingredients
1 10-ounce package frozen chopped spinach
2 English muffins, each split in half
1 4-ounce package sliced cooked ham
Water
4 eggs
Blender Hollandaise
Directions
1. Prepare spinach as label directs; drain well.
2. Toast English-muffin halves; arrange on oven-safe platter. Top each half with one-fourth of ham, then one-fourth of hot spinach. Cover loosely with foil; place in 200°F. oven to heat ham.
3. Meanwhile, poach eggs: In 10-inch greased skillet, over high heat, heat 1 inch water to boiling. Reduce heat to low. One at a time, break eggs into saucer and slip into simmering water. Cook eggs 3 to 5 minutes, until of desired firmness. With slotted spoon, carefully remove eggs from water. Drain each egg (still held in spoon) over paper towels. Arrange eggs on spinach-topped muffins; keep warm.
4. Prepare Blender Hollandaise.
2. Toast English-muffin halves; arrange on oven-safe platter. Top each half with one-fourth of ham, then one-fourth of hot spinach. Cover loosely with foil; place in 200°F. oven to heat ham.
3. Meanwhile, poach eggs: In 10-inch greased skillet, over high heat, heat 1 inch water to boiling. Reduce heat to low. One at a time, break eggs into saucer and slip into simmering water. Cook eggs 3 to 5 minutes, until of desired firmness. With slotted spoon, carefully remove eggs from water. Drain each egg (still held in spoon) over paper towels. Arrange eggs on spinach-topped muffins; keep warm.
4. Prepare Blender Hollandaise.
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