A delightful twist on the classic Eggs Benedict, featuring fresh spinach and creamy avocado for a nutritious and flavorful breakfast treat.
Sauté the ham slices in a frying pan until lightly browned.
Use medium heat to avoid overcooking the ham.
Toast the English muffins until golden brown.
For extra flavor, lightly butter the muffins before toasting.
Poach the eggs in simmering water with a splash of vinegar until the whites are set.
Use fresh eggs for the best poaching results.
Prepare the hollandaise sauce by blending egg yolks, lemon juice, salt, and pepper, then slowly adding melted butter while blending.
Ensure the butter is warm but not too hot to prevent curdling.
Assemble the dish by layering spinach, ham, and avocado slices on the toasted muffins, topping with a poached egg, and drizzling with hollandaise sauce.
Serve immediately to enjoy the dish at its best.
