SPAM^® Benedict

Ingredients

• 250g melted butter
• 4 egg yolks
• 4 split and toasted English muffins
• 15g fresh spinach
• 1 x 340g can SPAM^® Chopped Pork & Ham
• 8 large eggs
• 3.5 tablespoons lemon juice
• 8 slices tomato
• 1 tbsp water
• 1 tsp white vinegar

Directions

1. 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.
2. 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.
3. 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.
4. Meanwhile, cut SPAM^® into 4 (1/4-inch-thick) slices. In medium skillet, heat SPAM^® over medium-high heat until lightly crisp.
5. 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.