Eggs Benedict With Spinach - cooking recipe

Ingredients

2 tbsp butter
3 oz baby spinach leaves
4 slices ham
1 tbsp white wine vinegar
8 None eggs
4 None English muffins, halved and toasted
1/2 cup prepared Hollandaise sauce

Preparation

Melt 1 tbsp of the butter in a medium skillet on medium heat. Add spinach and cook, stirring, for 2-3 mins, until wilted. Transfer to a plate and cover to keep warm.
Melt remaining 1 tbsp butter in same pan on medium heat. Add ham and cook for 1-2 mins each side, until golden. Keep warm in pan.
Half-fill a saucepan with water, add vinegar and bring to a boil on high heat. Reduce heat to low and simmer very gently. Slide eggs one by one in into the water and cook for 2-3 mins, splashing with hot water, until the whites have set and yolks are still runny.
Arrange toasted muffins on plates. Top with ham and spinach. Remove eggs from water with a slotted spoon. Drain and place on spinach. Drizzle with Hollandaise sauce and finish with a grinding of cracked black pepper.