Spinach Benedict Over Sliced Ham

Instructions

1. Rinse and drain spinach.
2. Cook wet spinach in a large skillet over medium heat, covered, for 1-2 minutes until leaves just begin to wilt.
3. Remove from heat; top with olive oil or ghee, and sprinkle with sea salt to taste. Set aside.
4. To make the sauce: Juice the lemon. In a small saucepan, melt ghee or coconut oil until hot.
5. Place the egg yolks in a food processor set with the s-blade or use a blender.
6. Pulse the food processor or blender to liquefy the yolks, and then slowly pour the very hot butter in a thin stream while the machine runs. It is important to pour in the fat very slowly.
7. When all the fat is added, pour in the juice from the lemon and cayenne pepper to taste.
8. The sauce should be thick but pourable. If the sauce is too thick, continue to blend while adding more lemon juice. Adjust seasonings to taste.
9. To make the eggs: Fill a pot with 3-4 inches of water and bring to a boil.
10. Add vinegar and reduce to a simmer. (A rolling boil which will cause the eggs to break apart.)
11. Break each egg individually into a small bowl and then tip carefully into the water one by one, bringing together the white with a spoon if necessary.
12. Cover and cook for about 3-4 minutes or until yolks are cooked to the desired consistency. Remove with a slotted spoon.
13. To serve, prepare each plate with 2 slices of cooked ham topped with a pile of spinach, 1-2 poached eggs, and a ladle full of hollandaise sauce.