The old favourite of eggs benny, now with added sizzle. And if you’re not up for making your own hollandaise sauce, you can always pick some up at the supermarket.
1 can of SPAM® Classic 340g
1 cup melted butter
4 egg yolks
4 split and toasted English muffins
½ cup fresh spinach
8 large eggs
3½ tablespoons lemon juice
8 slices tomato
1 tablespoon water
1 teaspoon white vinegar
To make Hollandaise sauce, fill bottom of double-boiler part-way with water; make sure water does not touch top pan. Bring water to a simmer. In top of double-boiler, whisk together egg yolks, lemon juice and 1 tablespoon water.
Add butter to egg yolk mixture 1 to 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; remove from heat. Cover pan.
To poach eggs, fill large saucepan with 8cm of water. Bring to a gentle simmer; add vinegar. Carefully break eggs into simmering water; cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in centre. Remove eggs from water with slotted spoon; set on warm plate.
Meanwhile, cut SPAM® Classic into 4 slices, around 1cm thick. In medium frypan, 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.