2.5 - 4 L SELECTED VARIETIES
In simmering water, add vinegar, salt and the eggs one at a time.
Cook 2 to 3 minutes. Remove eggs, drain well and put on a damp cloth.
Put spinach in a small pan, cover and cook 1 to 2 minutes. Set aside.
Prepare the sauce; put egg yolks, water and salt in a measuring cup, drizzle in the hot butter and lemon juice, beating with an electric beater.
Blend a few seconds until smooth.
On each waffle, place a slice of ham, spinach, a poached egg on the ham and cover with hot sauce.
Serve right away.
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