Eggs Benedict with Spinach and Prosciutto

First prepare the hollandaise sauce by adding the egg yolks, lemon juice, salt, and cayenne pepper to a blender. Blend on high speed for 5 seconds until the ingredients froth up. Melt the butter in a small saucepan until it is hot and bubbling. With the blender running, slowly pour the hot butter into the egg yolk mixture in a thin stream. Blend for another 10–20 seconds until the sauce thickens into a creamy emulsion. Set aside in a warm place (e.g., in a container of warm water).

To prepare the spinach and prosciutto, heat a teaspoon of olive oil in a pan and quickly fry the prosciutto until crispy (about 2 minutes). Remove it and add the spinach and crushed garlic to the same pan. Sauté for 1–2 minutes until the spinach wilts. Remove from heat and keep warm.

Next, poach the eggs. Bring water to a boil in a large saucepan, add vinegar and salt, then reduce the heat so the water is only gently simmering (it must not boil vigorously). Carefully crack each egg into a small bowl first. Use a spoon to create a gentle whirlpool in the water and slowly slide the egg into the center of the whirlpool. Cook for 3–4 minutes for a runny yolk. Carefully remove them from the water with a slotted spoon and briefly place them on a paper towel to absorb excess water.

For serving, place whole-grain muffins or toasted bread on a plate. On each half, place a layer of sautéed spinach, a slice of crispy prosciutto, and carefully place a poached egg on top. Drizzle generously with hollandaise sauce and sprinkle with fresh chives and freshly ground pepper, then serve immediately.