Lightly poached eggs served on a bed of toasted muffins, avocado, spinach and ham, and topped with a creamy hollandaise sauce.
Make hollandaise Process vinegar and egg yolks in a food processor. With motor running, slowly add add butter in a thin stream. This should take 3 minutes. Stir in lemon juice. Transfer to a bowl. Season with salt and pepper. Cover surface with wrap.
Pour water into a saucepan to two-thirds fill it. Add a pinch of salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Break 1 egg into a saucer. Stir water until a whirlpool forms. Slide egg into water. Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a semi-soft. Remove to a plate with a slotted spoon. Repeat with remaining eggs.
Meanwhile, toast muffins. Top muffin bases with spinach, ham, avocado and eggs. Drizzle with hollandaise sauce. Top with muffin tops. Serve.
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