Ingredients
| 1 | (12-ounce) can SPAM® Classic |
| 1 | cup butter, melted |
| 4 | egg yolks |
| 4 | English muffins, split and toasted |
| ½ | cup fresh spinach |
| 8 | large eggs |
| 3½ | tablespoons lemon juice |
| 8 | slices tomato |
| 1 | tablespoon water |
| 1 | teaspoon white vinegar |
Directions
To make the Hollandaise sauce, fill the bottom of double-boiler part-way with water; make sure water does not touch top pan. Bring the water to a simmer.
In top of the double-boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.
Add the butter to egg yolk mixture 1 or 2 tablespoons at a time, whisking constantly. If sauce becomes too thick, add 1 to 2 teaspoons hot water. Whisk until butter is incorporated.
Whisk in salt, then remove from heat and cover.
To poach the eggs, fill a large saucepan with 3 inches of water. Bring the water to a gentle simmer, then add vinegar.
Carefully break the eggs into the simmering water, and cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in center, then remove the eggs with a slotted spoon and set on warm plate.
Meanwhile, cut the SPAM® Classic into 4 (1/4-inch-thick) slices.In a medium skillet, heat SPAM® Classic over medium-high heat until lightly crisp.
Place English muffins, cut-side-up, on serving plates. Top evenly with spinach, SPAM® Classic, tomato, and poached egg. Drizzle with Hollandaise sauce. Sprinkle with chives, if desired. Serve immediately.
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