Easy Eggs Benedict

• 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

1. Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
2. Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
3. 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.
4. 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.

oil, butter, baby spinach, eggs, english muffins, hollandaise sauce, egg yolk, lemon juice, butter

Taken from recipes-plus.com/api/v2.0/recipes/29223 (may not work)