Ham & Spinach Eggs Benedict

Ingredients

• Olive oil

  Salad or cooking

  200g

• Spinach

  Raw

  800g

• Mushrooms

  Maitake, raw

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  5 tsp or 11g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Vinegar

  Cider

  25 tsp or 125g

• Tomatoes

  Green, raw

  1 medium or 123g

• Canadian bacon

  Pork, cured, unheated

  227g

• Hollandaise Sauce Mix

  Dry Pour Over Sauces - Walmart

  75g

• Feta cheese

  ⅓ cup, crumbled or 50g

• Chives

  Raw

  100g

Directions

1. Heat olive oil in large skillet over medium heat. Add the spinach, mushrooms, garlic, salt, and pepper and sauté until spinach is wilted and the mushrooms have released their liquid, about 8 minutes. Reduce the heat to low to keep the mixture warm.
2. Crack an egg into a small ramekin
3. Bring a small pot of water to a rapid boil. Add the vinegar to the water and, using a spoon, give the water a swirl to create a whirlpool effect in the center of the pot. Gently slide the egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water. Repeat the process with the remaining eggs.
4. To serve, divide the spinach and mushroom mixture evenly among 4 plates. Top each plate with 2 tomato slices, 2 slices of Canadian bacon, and 2 poached eggs. Pour 1/4 of the hollandaise sauce on each plate. Top with feta and chives.

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