Eggs Florentine

Poach 8 eggs and toast the muffins. Top each muffin with the sautéed spinach, then add a poached egg.

For the hollandaise, melt the butter and keep it warm, but ensure it's not hot enough to cook the eggs later.

Add 3 egg yolks to the top of the double boiler and whisk them continuously until they start to thicken. Once they've thickened, add 1 tablespoon of the boiling water.

Keep beating the mixture until it thickens again. Repeat this process with the remaining water, adding it one tablespoon at a time and whisking well after each addition. Finally, stir in the warmed lemon juice.