Eggs Benedict

Large Recipe  4 servings Ingredients:  ½ cup egg whites 1/8 teaspoon salt 1 teaspoon Mrs Dash 2 dashes good hot sauce 2 oz pork loin ham slices. (4 ½ ounce slices) 4 oz shredded  Yukon potatoes 1 teaspoon Mrs Dash ¼ teaspoon salt ¼ teaspoon pepper 2 oz raw baby spinach leaves 1 teaspoon olive oil 2 oz.  Hollandaise sauce

You will need to make Hollandaise sauce

1. Cook shredded hash browns in a skillet in 2 small round patties.	2. Blanch spinach in chicken stock, seasoned garlic and onion powder for 30 seconds to 1 minute till just wilted. Strain and reserve
3. Divide Egg whites in 2 portions and poach the egg whites in boiling  vinegar water.	4. Place the hash brown patties in the container, then place 2 slices back bacon, divide the spinach  then 1 egg white per Benedict

and top each with 1 oz of Hollandaise sauce.