Easy Eggs Benedict - cooking recipe

Ingredients

1 tbsp oil
4 slices prosciutto
3 tbsp butter
4 oz baby spinach leaves
2 None large eggs, poached
2 None English muffins, halved, toasted
None None Hollandaise Sauce
1 None large egg yolk
1 tbsp lemon juice
9 tbsp butter, melted

Preparation

Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
For the hollandaise sauce, blend yolk and lemon juice with a hand mixer until combined. Gradually add butter, blending until thickened and smooth. Season to taste and set aside.
To assemble, top each muffin base with spinach, prosciutto and a poached egg. Drizzle with hollandaise sauce and top with remaining muffin half to serve.