Green Eggs Benedict

Ingredients

• 2 cups herbs: parsley, cilantro, mint, dill, tarragon, and/or basil
• 1 clove garlic
• 1/2 lemon
• 1/2 cup plain yogurt
• 2 T. olive oil
• 2 eggs
• 2 English muffins
• 1 t. olive oil
• 1 can Spam – cut into 1/2 inch slices
• 2 t. butter
• chives
• hot sauce

Directions

1. Add to blender: herbs,grated garlic clove, the zest and juice of half a lemon, and yogurt . Season with salt and pepper and add 2 T olive oil, then blend until completely smooth.
2. Crack eggs into strainer so the runniest parts of the white are drained off. Transfer the remaining egg into a small bowl. Tip it gently into a pot of boiling water and then immediately turn the heat down to the lowest possible setting. Let the egg cook for 3 minutes, stirring the water around the egg gently to keep it moving and maintain the rounded shape. Once the white is set, use a slotted spoon to transfer the egg to a towel-lined plate
3. Cut the Spam into planks longways to make one big slice for each muffin half; to do this, sit the Spam up like it’s still in the can on your cutting board and cut into tall pieces that are ¼”–½” thick. Fry the slices in a teaspoon or two of olive oil over medium-high heat for 3–4 minutes per side, or until lightly browned and crispy. 
4. Slice and toast your muffins or throw under the broiler for a few minutes per side
5. Spread butter on the cut sides, letting it melt.
6. Assembly: muffin, Spam, poached egg, then a big spoonful of the green sauce, plus a sprinkling of sliced chives, or a few shakes of hot sauce .