Ingredients
4 large eggs
2 English muffins, split
4 cups fresh spinach
2 tbsp unsalted butter
1 tbsp olive oil
1 clove garlic, minced
1 tbsp white vinegar
1 cup hollandaise sauce
Salt and pepper, to taste
Directions
1. Fill a large pot with water and bring it to a simmer. Add the white vinegar.
2. In a large skillet, heat the butter and olive oil over medium heat. When the butter has melted, add the minced garlic and cook until fragrant, about 1 minute.
3. Add the spinach to the skillet and cook until wilted, stirring occasionally. Season with salt and pepper to taste. Once cooked, set aside and keep warm.
4. Toast the English muffins until golden brown.
5. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks. Use a slotted spoon to remove the eggs and drain them on a plate lined with paper towels.
6. Place a portion of the wilted spinach on each half of the toasted English muffins.
7. Top each spinach-covered muffin half with a poached egg.
8. Spoon the hollandaise sauce generously over each poached egg.
9. Season with additional salt and pepper if desired.
10. Serve immediately.