Eggs Florentine Benedict

Prepare the Hollandaise Sauce by combining egg yolks, lemon juice, and a pinch of pepper in a saucepan over low heat. Gradually add 1/2 of the butter, stirring continuously until it has fully dissolved and is incorporated into the mixture. Add the remaining butter and a pinch of salt, whisking until it has fully melted and blended in. Finally, sprinkle a dash of paprika over the top to add flavor.

Heat up 5-8 inches of water in a large saucepan and bring it to a gentle simmer. Add a splash of vinegar and reduce the heat to low, creating a warm and inviting environment for cooking. Carefully crack eggs into the simmering water and cook until the whites are firm and the yolks have reached a thickened but still runny consistency, taking around 3-4 minutes. Remove the eggs from the water with a slotted spoon and gently pat them dry on a kitchen towel to remove excess moisture. Place the cooked eggs onto a warm plate.

While the eggs are being poached, heat up some ham in a skillet over medium-high heat until it's warm and ready to serve. At the same time, microwave some spinach sprinkled with a little water on a plate for 30 seconds to bring out its natural flavors. Meanwhile, toast some English muffins to a golden brown.

Spread butter on the toasted muffin halves and top each one with a slice of warm ham, some steamed spinach, and a poached egg. Drizzle a generous helping of the Hollandaise Sauce over the top and serve immediately