8 slices of True Story organic Applewood Smoked Ham
4 eggs, poached
2 cups of spinach
2 avocados (halved)
2 Tbsp of chives (chopped)
2 Tablespoons (30 ml) olive oil
For the Hollandaise Sauce
3 egg yolks
4 eggs, poached
1 Tablespoon (15 ml) lemon juice
4 oz (1/2 cup or 125 g) ghee, softened
Salt and pepper, to taste
Directions
Heat 1 tbsp of oil to a pan and add spinach, cooking until soft. In the same skillet, lightly pan-fry the ham. Leave skillet on a low burner to keep warm.
Boil water and poach eggs.
While eggs are cooking, make the hollandaise sauce by whisking together the egg yolks and lemon juice. Place over low heat and keep whisking to make sure the eggs stay liquid.
Heat 1 tbsp of oil to a pan and add spinach, cooking until soft. In the same skillet, lightly pan-fry the ham. Leave skillet on a low burner to keep warm.
Boil water and poach eggs.
Slowly begin to add in the ghee, about 1/2 Tablespoon at a time, while continuing to whisk. When you’ve added in all of the ghee, the sauce should form a thick, smooth sauce. Season with salt, pepper to taste.
To put the eggs benedict together place sautéed spinach on a plate, followed by one sliced avocado and two slices of ham. Top with one poached egg and then the hollandaise sauce. Garnish with chives and serve.
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