Instructions

1. Lightly pan-fry the ham and spinach in the olive oil.
2. Make the hollandaise sauce by whisking together the egg yolks and lemon juice. Place over low heat and keep whisking making sure the eggs don’t cook.
3. Then add in the ghee, 1/2 Tablespoon at a time while you keep whisking. After you’ve added in almost the whole amount of ghee, the sauce should thicken to form a thick, smooth sauce. Season with salt and pepper, to taste.
4. To put the eggs benedict together, spread the ghee over the 4 slices of toast. Place 2 slices of ham on top of each slice of toast. Then top with the spinach followed by the poached egg and then the hollandaise sauce.