Easter Benedict

To make the hollandaise bring a small sauce pan with 2 inches of water to a simmer. Using a metal bowl whisk together egg yolks and lemon juice until it doubles in volume. Bring the bowl over the top of the sauce pan to act like a double boiler. Continuously whisk, slowly adding the cubes of butter. Make sure to let the butter emulsify completely before adding more cubes. Once all the cubes of butter are added continue to whisk over the heat until it thickens by at least twice its original size. Take the bowl off the heat if it gets too hot to avoid scrambling. Once it covers the back of a spoon and is at your desired thickness add salt, pepper, cayenne and paprika. Adjust seasoning to your preference. Keep covered and warm until ready to use.

Using a medium sized sauce pan bring water to a low boil. Add 1 Tbsp of distilled white vinegar. Once at a slow boil drop down to a simmer, create a whirlpool vortex with a spoon and drop in an egg. Allow to cook for 3.5 Minutes. Remove and set aside.

In a large fry pan add a small amount of olive oil. Brown each side of the carver ham slices over medium heat. About 4 minutes per side to achieve a nice golden brown.

Toast up English muffins.

Assemble Benedict with a handful of spinach, carver ham, poached eggs and hollandaise sauce. Top with freshly sliced chives.

Serve and Enjoy!