- Yorkshire Pudding: Preheat oven to 400°F (200°C). Generously grease 48 muffin cups with cooking spray; place in oven to preheat.
- Beat together eggs with water; whisk in Yorkshire Pudding Mix until smooth.
- Using 1/4 cup (60 mL) measuring cup (# 16 scoop), spoon into hot muffin pan.
- Bake for 20 to 25 minutes or until golden.
- Green Eggs and Ham Breakfast Scramble: In food processor or blender, mix eggs and spinach until puréed.
- Heat 45 mL oil in large skillet, rondeau or flat top set over medium heat. Cook egg mixture, stirring often, for 8 to 10 minutes or until soft curds start to form and eggs are set.
- Heat remaining oil in large skillet or flat top set over medium heat. Cook ham for 4 to 6 minutes or until lightly browned and heated through.
- Hollandaise Sauce: In saucepan, mix Hollandaise Sauce Mix with cold water. Bring to boil over medium heat, stirring frequently. Reduce heat; simmer, stirring occasionally, for 2 or 3 minutes. Add butter; mix for 2 to 3 minutes or until smooth.
- Assembly: Serve 45 mL (# 24 scoop) scrambled eggs in each Yorkshire pudding and top with 16 mL (# 60 scoop) ham. Drizzle with 33 mL (# 30 scoop) Hollandaise Sauce.
Tip: As an option, garnish plate with 1 avocado slice (7 g) and 2 tomato slices (25 g).
