- 8 raw oysters, shucked
- 3 cups loosely packed fresh leaf spinach
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 3–4 slices prosciutto, cut into small pieces
- 1 egg yolk
- 1/2 stick of butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon water
- dash of Worcestershire sauce
- Preheat oven to 450° F.
- Shuck the oysters and set on a baking sheet with crumpled aluminum foil. This is to give you an uneven surface to help keep the oysters upright. If oysters aren’t pre-shucked, watch how to do it here. Set aside.
- In a medium saucepan on medium heat, saute spinach with garlic and olive oil until fully shriveled, about 3-4 minutes. Remove from heat and set aside.
- Top each oyster with 3-4 small pieces of prosciutto and 1 tablespoon of spinach. Bake for 8 minutes.
- For the hollandaise sauce: While oysters are baking, whisk the egg yolks, lemon juice, and Worcestershire sauce together in a small stainless steel bowl. Place the bowl on top of a medium-sized saucepan containing lightly simmering water (or a double boiler). The water should not touch the bottom of the bowl.
- Melt the butter in a microwave and add to the double broiler with the egg yolks, whisking constantly until the sauce thickens and increases in volume, about 3-4 minutes. Cover with aluminum foil and set aside.
- Remove oysters from the oven and top each with 1-2 spoonfuls of hollandaise sauce. Serve immediately. If hollandaise sauce is too thick after sitting, add a teaspoon of warm water at a time until desired thickness is reached.