Eggs Florentine

Split 2 English muffins and toast the cut faces until golden and dry at the edges. Keep the halves spread apart on a plate so trapped steam does not soften them again. Melt 1 tablespoon butter in a pan over medium-low heat and cook 120 g spinach for only 1 to 2 minutes. Remove it as soon as it wilts, then squeeze out excess water that would otherwise soak the muffins. For the hollandaise, whisk 2 egg yolks with 1 tablespoon lemon juice over a gentle bain-marie until thickened. The water underneath should barely steam, not boil hard; reduce the heat immediately if the yolks begin to set. Melt the remaining 2 tablespoons butter and drizzle it into the yolks in a thin stream while whisking continuously. Slow addition keeps the sauce smooth rather than separating into fat and cooked egg. When it coats a spoon, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep the poaching water at a bare simmer and add 4 very fresh eggs one at a time. Cook each for about 3 minutes, until the white encloses the yolk while the center remains runny. Arrange the squeezed spinach over the toasted muffin halves, place a poached egg on each portion, and spoon over the warm hollandaise. Serve immediately, before the sauce and spinach transfer enough moisture to soften the toast.