Blender Eggs Benedict & Baby Spinach

• 4 large eggs 50g each, at room temperature
• 4 each english muffins split
• 20 grams baby spinach leaves
• 125 grams ham shaved
• 1 each avocados thinly sliced
• 1 tablespoon white wine vinegar
• 2 large egg yolks
• 150 grams butter melted, cooled
• 1 tablespoon lemon juice

1. Make hollandaise Process vinegar and egg yolks in a food processor.
2. With motor running, slowly add add butter in a thin stream.
3. This should take 3 minutes.
4. Stir in lemon juice.
5. Transfer to a bowl.
6. Season with salt and pepper.
7. Cover surface with wrap.
8. Pour water into a saucepan to two-thirds fill it.
9. Add a pinch of salt.
10. Bring to the boil over medium-high heat.
11. Reduce heat to medium-low.
12. Break 1 egg into a saucer.
13. Stir water until a whirlpool forms.
14. Slide egg into water.
15. Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a semi-soft.
16. Remove to a plate with a slotted spoon.
17. Repeat with remaining eggs.
18. Meanwhile, toast muffins.
19. Top muffin bases with spinach, ham, avocado and eggs.
20. Drizzle with hollandaise sauce.
21. Top with muffin tops.
22. Serve.

eggs, english muffins, baby spinach, ham shaved, avocados, white wine vinegar, egg yolks, butter, lemon juice

Taken from recipeland.com/recipe/v/blender-eggs-benedict-amp-baby--48426 (may not work)