15 MINUTE Easy Eggs Benedict with Artichoke & Roasted Red Pepper Hollandaise Sauce

1. Add the artichokes, roasted red pepper, tamed jalapenos and blend untl smooth. 2. Then add applesauce, egg yolks and lemon juice, maple syrup and parmesan cheese to the blender and puree. 3. Butter and Oil:  In a small bowl, add the butter and melt on medium heat in the microwave. Add the oil to the melted butter, and heat again so the mix is warm. 4. Then slowly add the olive oil butter mixture on low speed until you get a nice creamy sauce. 5. Spray  the inside of a coffee mug with non- stick cooking spray. Break egg into mug. 6. Put egg into microwave for 50 seconds to 1 minute (with cover) on 70% power or until egg is set. Gently loosen by running knife between inside of mug and egg. *This is based on a 1200 watt microwave.*If you are doing several eggs at once, it will take longer. 7. Add a slice of prosciutto, then spinach to one side of English muffin.  Top with egg. 8. Pour Hollandaise sauce over egg and garnish with parsley or freeze-dried chives. Serve and enjoy! 9. *Reheat Hollandaise sauce as necessary.