Instructions

1. Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Place this bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens. Gradually add 1/2 cup of melted unsalted butter while whisking until smooth and creamy. Season with salt and pepper to taste, then set aside.
2. Bring a separate pot of water to a gentle simmer, adding a splash of vinegar to help the eggs hold their shape.
3. In a large skillet, melt the butter over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper, and remove from heat.
4. While the spinach is cooking, toast the English muffins until golden brown.
5. Crack each egg into a small bowl or ramekin to make it easier to slide into the water.
6. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center. Poach for about 3-4 minutes for a soft yolk, or longer if you prefer a firmer yolk.
7. Remove the poached eggs from the water with a slotted spoon and drain on a paper towel.
8. To assemble, place a toasted English muffin half on each plate. Top with a generous portion of sautéed spinach, followed by a poached egg. Drizzle with hollandaise sauce and season with additional salt and pepper if desired.
9. Serve immediately and enjoy this delectable breakfast treat!