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1
Preheat oven to 350F.
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2
Fill teakettle with water; heat to boiling on high.
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3
Meanwhile, prepare sauce: From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.
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4
In 1-quart saucepan, melt butter on low.
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5
Add flour and cook 1 minute, stirring.
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6
With wire whisk, gradually whisk in milk.
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7
Cook on medium, stirring, until sauce thickens and boils.
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8
Reduce heat; simmer, stirring, 5 minutes.
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9
Remove from heat; stir in lemon peel and juice, a pinch salt, and 1/2 teaspoon freshly ground black pepper.
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10
Keep warm.
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11
Meanwhile, halve ham slices; in 12-inch skillet, cook on medium 5 minutes, turning once.
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12
Remove; keep warm.
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13
To same skillet, add vinegar and 1 1/2 inches boiling water; keep at gentle simmer.
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14
Break 1 egg into cup; holding cup at water's surface, slip in egg.
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15
Repeat with 3 more eggs; cook 3 to 5 minutes or until whites are set.
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16
With slotted spoon, transfer eggs to paper-towel-lined plate.
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17
Repeat with remaining eggs.
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18
While eggs are cooking, toast muffin halves in oven 10 minutes or until golden.
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19
Cook spinach as label directs.
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20
To serve, top each muffin half with 1 piece ham, one-eighth spinach, 1 egg, and 2 tablespoons sauce.
