|Eggs Benedict Florentine - New Year's Eve Brunch 2016.|
Dash of paprika (optional)
1/4 cup leftover ham drippings
Prepare ham sauce by combining ham drippings, red wine (or grape juice and vinegar) and chicken stock. Whisk in cornstarch. Bring to a boil, whisking constantly. Lower heat and simmer for 3 to 5 minutes. Adjust thickness of sauce with additional cornstarch dissolved in chicken stock as necessary. Set aside.
Sauté ham slices in 1 tablespoon butter.
Sauté spinach in 1 tablespoon butter and 1 dash of garlic powder. Set aside.
Toast English muffins and spread with 1 tablespoon butter.
Poach eggs to desired doneness.
Assemble dish by placing English muffin halves on plate. Top with ham. Spoon ham sauce over ham.
Top with spinach, poached eggs, and Hollandaise sauce. Sprinkle paprika on top if desired.