1 (10 oz.) pkg. frozen chopped spinach
2 English muffins, split in half
1 (4 oz.) pkg. sliced cooked ham
Water
4 egg
Blender Hollandaise

About 40 minutes before serving prepare spinach as label directs; drain well. Toast English muffin halves; arrange on oven-safe platter. Top with ham, then hot spinach. Cover loosely with foil; place in warm oven (200 degrees) to heat ham.

Meanwhile, poach eggs: In 10-inch greased skillet over high heat, heat 1 1/2 inches water to boiling. Reduce heat to low. One at a time break eggs into saucer and slip into simmering water. Cook eggs 2 to 4 minutes until of desired firmness. With slotted spoon carefully remove eggs from water and drain each (held in spoon) over paper towels. Arrange on spinach topped muffins; keep warm.

HOLLANDAISE:

In small saucepan over low heat melt 1/2 cup butter. In blender at medium speed blend 3 egg yolks, 1 tablespoon lemon juice, and 1/8 teaspoon ground red pepper. Turn blender control to low speed; remove center of cover (or cover) and very slowly pour melted butter into mixture. Continue blending until well mixed. To serve, spoon sauce over eggs (recipe above). Makes 4 main dish servings. About 465 calories per serving.