Eggs Benedict Florentine

Name: Eggs Benedict Florentine
Total time: 35
Yield: 4
Ingredients: 6 large egg yolks; 3 tablespoons lemon juice; 1 pinch ground white pepper; 0.5 cup butter, cut into small cubes; salt to taste; 1 pinch ground paprika; 1 teaspoon white vinegar; 8 large eggs; 8 slices Deli Thin Smoked Ham-Water Added OM; 0.5 cup fresh spinach, or to taste; 4 medium English muffins, split; 2 tablespoons butter, softened, or to taste

Recipe by Trudie from allrecipes.com

Breakfast 35 Mins.

Ingredients

4 servings

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6 large egg yolks
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3 tablespoons lemon juice
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1 pinch ground white pepper
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0.5 cup butter, cut into small cubes
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salt to taste
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1 pinch ground paprika

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1 teaspoon white vinegar
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8 large eggs
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8 slices Deli Thin Smoked Ham-Water Added OM
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0.5 cup fresh spinach, or to taste
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4 medium English muffins, split
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2 tablespoons butter, softened, or to taste

Instructions

Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.