Eggs Benedict Sandwich

Preparation

Follow the directions for the hollandaise, then cover it and keep warm.

Cut out 2-1/2" diameter holes in each of the slices of bread and reserve. Set a large nonstick sauté pan on medium-high heat or set a griddle to 325°F and allow it to come to temperature.

Meanwhile, you can begin heating the pork roll by searing it on both sides, reserve, and keep warm. Heat another large sauté pan on high, add clarified butter or oil and sweat the shallots.

Once they are translucent, add spinach and wilt. Season with salt and pepper, and reserve with pork roll.

Return to large, nonstick pan or griddle. Add the clarified butter or oil and allow it to get hot.

Place as many slices of the bread that will comfortably fit and rest flat; work in batches if needed.

Crack an egg into each of the holes in the bread and cook for approximately 2 minutes or when it starts to set. Gently flip each slice and cook for another 2 minutes on that side. Egg should be just a little runny.

To build sandwich, place one slice of pork roll on top of finished egg bread, take approximately 1/2 cup of sautéed spinach on top of each piece of the pork roll, take 2–3 tablespoons of hollandaise and spoon over the spinach, and place the remaining pieces of egg bread on top.

You can either make this a handheld sandwich and put the remaining hollandaise in a ramekin to dip your sandwich in, or make it a fork-and-knife sandwich and pour more hollandaise on top.