Ingredients:

1 Egg

3 leaves of Spinach

1 English Muffin

2 slices of fresh tomato

2 slices of ham

1 portobello mushroom

salt and pepper to taste

Oil (for pan)

Directions:

 I was feeling up to the challenge this morning, so I decided to head to the supermarket and tackle the infamous benedict once again.  It was sort of fun actually, and surprisingly low stress.  You start by filling a pot with water, adding a touch of salt and vinegar.  This helps the egg set.  Turn up the heat so this baby starts softly boilin (SIMMERING really or calm  boil).  Place your english muffin in a toaster, but don’t start toasting until you have cracked the egg in the water.  On another burner, dab some oil in a skillet over medium heat.  Slice a tomato.  Slice a portobello mushroom.  And ready your spinach leaves.  Place your mushrooms on the skillet while your water over the other burner is heating.  Mushrooms take the longest to prepare, so thats why we start cooking them first.  When the water in the pot is at a light boil/simmer, add two slices of tomato and spinach to the skillet with the mushroom and turn the heat down a bit.  In your water filled pot, grab a spoon and stir.  When you are done stirring, immediately add your egg to the water.  The stirring helps to shape the egg.  Start toasting your english muffin.  Your egg should cook for about 2 minutes depending on how high your heat is.  When the English muffin pops, take it out, and place on a plate.  Take spinach from skillet and put on one half of the English muffin, then your tomato, then your mushrooms.  Check your egg.  When it is done place it on top of your mushrooms and add salt and pepper to taste. VUALA!