Preparation Steps

• Melt the butter until fully liquid and hot but not browned; keep warm.
• Make the Hollandaise: In a blender, add egg yolks and lemon juice with a pinch of salt. Blend for 10 seconds. With the motor running, slowly stream in the hot melted butter until thick and silky. Blend in the cayenne. Keep warm in a small thermos or a bowl set over warm (not hot) water.
• Sauté the spinach: Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add spinach and 0.25 teaspoon salt; cook, tossing, until wilted and glossy, 2 to 3 minutes. Finish with black pepper. Keep warm.
• Poach the eggs: Bring 2 to 3 inches of water to a gentle simmer in a saucepan and add the vinegar. Crack each egg into a small cup. Swirl the water and slide the eggs in one at a time. Poach until whites are set and yolks are still runny, about 3 minutes. Remove with a slotted spoon and drain on paper towels; lightly season with a pinch of salt.
• Toast the English muffins until golden.
• Assemble: Place muffin halves on plates, top with sautéed spinach, then a poached egg on each half. Spoon Hollandaise over the top and serve immediately.