- 4 thick slices spiral-cut ham, or your favorite (about 1 pound), cut to fit the English muffins
- 2 tablespoons unsalted butter
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 2 cups fresh baby spinach
- 2 tablespoons lemon juice
- 8 large English muffins, sliced in half crosswise, buttered and lightly toasted
- Easy Hollandaze, for serving, recipe follows
- Easy Hollandaze:
- 3 egg yolks
- 1 tablespoon lemon juice, plus more for seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon hot sauce, such as Tabasco
- 1 1/2 sticks salted butter, melted and kept warm
DirectionsWatch how to make this recipe.
Heat a nonstick skillet over medium heat. Fry the ham in 1 tablespoon of the butter until slightly charred, 2 to 4 minutes per side. Wipe the skillet clean and add the remaining tablespoon butter. When the butter is melted, fry the eggs over easy, and season with some salt and pepper.
In a small bowl, toss together the baby spinach, lemon juice and some salt and pepper. Stack the ham on the bottom of the English muffin. Top with some of the dressed spinach, and then slide 1 fried egg on top. Ladle on some of the Easy Hollandaze sauce, close the muffin and serve.Easy Hollandaze:
Place the eggs, lemon juice, Dijon and hot sauce in a blender and blend until just combined, about 1 minute. While the blender is still running, slowly stream in the warm, melted butter through the top hole, until thickened, about 15 seconds. Adjust seasoning with more lemon juice and some salt. Hold in a thermos if necessary.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Recipe courtesy of Jeff Mauro