A healthy Mexican twist of Eggs Florentine without the heaviness of a Hollandaise sauce. Looks festive for the holidays to serve!
|2||slices of Maple Leaf Country Kitchen Smoked Ham|
|1||English muffin, split|
|2 cup||fresh baby spinach leaves, washed|
|4 tbsp||salsa sauce|
|2||small sprigs of cilantro|
Toast English muffin halves. Set aside on two plates.
In a small saucepan, add about 3 cups of water and bring to a boil. Place the two ham slices to poach lightly for a minute to heat through the ham. Remove and place on top of each half of toasted muffin. Next, place the spinach and mushrooms in the hot water for about two minutes until spinach is wilted and the mushrooms are slightly cooked. Drain and place evenly on top of the ham slices.
Using the same hot water, add vinegar and simmer. Crack one egg into a small bowl, and gently tip the egg into the simmering water. Repeat with the other egg. Turn off heat and cover for two minutes. Gently remove eggs and place one on top of the spinach and mushroom mixture. Spoon 2 tbsp. of salsa on top of each egg, and garnish with a sprig of cilantro. Enjoy!
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