Eggs Benedict

 This recipe from Wegmans was so easy to whip up. The premade sauce was perfect- we prefer to use the packets rather than the jar. Perfect amount for 2 servings.

• 1 pkg (11 oz) Wegmans Organic Baby Spinach
• 2 quarts water, divided
• 3 tsp Wegmans Fine Crystals Sea Salt, divided
• 4 Tbsp Wegmans White Distilled Vinegar, divided
• 4 Wegmans White English Muffins, halved, divided
• 8 Wegmans Large Eggs
• 1/2 lb thinly sliced Wegmans Celebration Ham (Deli Dept), divided
• 1 jar (6.35 oz) Wegmans Hollandaise Sauce, warmed
• Add spinach to microwave-safe bowl. Place bowl in microwave. Cook, covered, 2-3 minutes until wilted. Set aside.
• Add 1 qt water, 1 1/2 tsp salt, and 2 Tbsp vinegar to two medium saucepans; bring each to simmer (about 180 degrees) on MED.
• Preheat oven on BROIL. Place muffin halves cut side-up on baking sheet; place in oven about 1 min until lightly toasted. Remove baking sheet from oven; set aside.
• Crack eggs carefully, one at a time, into separate ramekins. Swirl simmering water in pans with large spoon until whirlpool forms; gently slide each egg, one at a time, into simmering water at edge of pan (4 eggs per pan). Cook about 3 min until whites are set.
• Top each muffin half evenly with cooked spinach and ham slices. Place baking sheet in oven under broiler 30 sec to warm; remove from oven. Transfer 2 muffin halves onto each of 4 plates.
• Using a slotted spoon, remove one egg at a time and pat bottom of spoon on paper towel to dry. Place 1 egg on top of each muffin half. Top each evenly with warmed sauce.
• Chef Tip: Looking to cook for a crowd or prepare ahead of time? Drop cooked eggs into an ice water bath. Eggs can be held in refrigerator up to overnight. When ready to serve, remove eggs with a slotted spoon and transfer to paper towel. Let rest at room temp 30 min. Warm in simmering water 1 min before assembling.