Eggs Benedictwich

OK, let's be honest. This sandwich has no right to be claimed as "healthy" so I'll just admit that I cheated big time by eating this sandwich. It was SOOO worth it though. The sauce really makes the sandwich so don't skip it. You'll just need about a tablespoon of sauce per sandwich though so you'll probably have extra. If you want to refrigerate it, you can reheat it, add a little more lemon juice or water, and blend it again to reuse it the next day. Trust me, you'll want a repeat the next morning!

Eggs Benedictwich

serves 4

Sandwich Ingredients: Hollandaise Sauce Ingredients:

4 slices of country ham or 12 slices of bacon 2 egg yolks

2 cups fresh spinach 2 teaspoons lemon juice

2 tablespoons lemon juice ⅔  teaspoons Dijon mustard

Salt and pepper 2 teaspoons hot sauce

4 large eggs ½ stick butter, melted and kept warm

4 english muffins

1. Cook ham or bacon until golden. Set aside.

2. Toss spinach with lemon juice and season with salt and pepper. 

3. Fry the eggs in the skillet until cooked to desired doneness (preferably with the yolk slightly runny).

4. Meanwhile for the sauce: blend together egg yolks, lemon juice, dijon, and hot sauce for 1 minute. With the motor running, slowly add  melted butter and mix until well blended and thickened. 

5. Stack the sandwich as follows: english muffin, ham, spinach, egg, sauce, english muffin top.