Directions

1. To make poached eggs, fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.
2. To make hollandaise, warm butter in a small saucepan until melted. Skim off the milk solids on top; discard. Keep warm. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in clarified butter, whisking constantly until thickened and emulsified. Whisk in salt and pepper.
3. To cook spinach, heat butter in a large skillet over medium heat. Add shallot; cook 2-3 minutes or until soft. Stir in spinach and garlic; cook 1-2 minutes or until spinach has wilted. Season with salt and a splash of lemon juice.
4. To assemble, pile cooked spinach on halves of toasted English muffins. Top each with a poached egg. Drizzle with hollandaise.