Egg Benedict sandwich

Ingredients:

Hollandaise sauce

• 3 large egg yolks
• 1 tbsp freshly squeezed lemon juice + more to taste
• 1 teaspoon Dijon mustard
• 1 tbsp hot sauce (such as Tabasco)
• 165g salted butter, melted and kept warm

Sandwiches

• 2 tablespoons unsalted butter
• 4 thick slices ham (about 16 oz), cut into English muffin size
• 4 large eggs
• 2 cups baby spinach
• 2 tablespoons freshly squeezed lemon juice
• 8 large English muffins, split, lightly toasted and buttered

Preparation:

1. Make a simple hollandaise sauce:
   
   Place the egg yolks, lemon juice, mustard, and hot sauce in a blender and blend until smooth, about 1 minute. With the blender running, gradually pour in the melted butter and blend until the sauce thickens, about 15 seconds. Add more lemon juice and a pinch of salt. Cover and keep warm (you can also transfer to a thermos).
2. Sandwiches:
   
   Heat a large nonstick skillet over medium heat; add 1 tablespoon of butter and let it melt. Fry the ham for 2–4 minutes on each side. Wipe the skillet clean and add the remaining 1 tablespoon of butter. Once the butter has melted, lightly fry the eggs for 1.5–2 minutes on each side; season with salt and pepper.
3. In a small bowl, combine baby spinach, lemon juice, and salt and pepper to taste. Spoon some of the dressed spinach onto the bottom half of each English muffin. Top with a slice of ham, then top each with an egg. Drizzle with hollandaise sauce, close the sandwiches, and serve.