Eggs Florentine with Hollandaise

Step 1

Melt 6 tbsp butter in a small saucepan over low heat, ~2 minutes. Set aside.

Step 2

Whisk 3 egg yolks with 1 tbsp lemon juice in a heatproof bowl.

Step 3

Set bowl over (not touching) simmering water. Whisk constantly until pale and thick, ~4 minutes.

Step 4

Remove from heat. Drizzle in melted butter while whisking constantly until silky and pale.

Step 5

Season with salt and pepper. Cover loosely and set aside.

Step 6

Toast English muffins until edges crisp, ~3 minutes. Transfer to plates.

Step 7

Heat 1 tbsp butter in a large skillet over medium. Add spinach and cook until wilted, ~1 minute.

Step 8

Season spinach with salt and pepper. Divide evenly between muffin halves.

Step 9

Bring a shallow pot of water to a bare simmer. Add 1 tbsp white vinegar.

Step 10

Crack 1 egg into a small cup. Gently slide into simmering water. Repeat with remaining eggs.

Step 11

Poach until whites set but yolks still jiggle when shaken, ~3 minutes.

Step 12

Remove eggs with a slotted spoon. Set 1 egg on each spinach-topped muffin half.

Step 13

Spoon hollandaise over eggs. Serve immediately.