Easy eggs Benedict

1. Heat oil in a medium frying pan on high. Cook prosciutto for 1-2 minutes, each side, until crispy. Drain on paper towel.
   
2. Melt butter in same pan on high. Add spinach, toss for 10 seconds until wilted. Set aside.
   
3. HOLLANDAISE. Meanwhile, using a hand blender or small food processor, blend yolk and juice until combined. Gradually add butter, blending until thickened and smooth. Season to taste. Set aside.
4. Top each muffin base with spinach, prosciutto and poached egg. Drizzle with hollandaise, serve with remaining muffin half and ruby juice.

• Poach eggs by sliding into a gently simmering pan of water with a splash of vinegar until cooked to taste.
  
• For ruby juice, puree 150g frozen raspberries and strain into a jug. Add 2 cups ruby grapefruit juice and 1 cup orange juice. Mix well. Pour over ice to serve.

Also in the mag this week:

True life

From the food pages

• Brownie ice-cream sandwiches
  
• Budget meal planner: Quiche florentine for $6.50
  
• Reader recipe: Chickpea patties by Lisa Gormley, Spring Gully, VIC.