Ham and Eggs Benedict Recipe

Make the béarnaise sauce: place lemon juice, shallots, salt, and pepper in a blender. Pulse until combined. Let it stand for a few minutes.

With the blender running, add egg yolks. Pour piping hot butter in a steady stream, blending continuously. Add half the tarragon; continue to blend. Stop and fold in remaining tarragon. Set aside.

Make the sautéed spinach: Squeeze spinach dry. Sauté spinach in butter and garlic until warmed through. Season with salt and pepper. Set aside.

Heat butter in a small pan. Fry ham until warmed through, about 2 minutes on each side.

Place bread on a plate. Top with spinach, ham, and a poached egg. Repeat with remaining ingredients.

Spoon béarnaise sauce over and serve immediately.