Make the Hollandaise Sauce:

Blend Egg Yolks and Lemon Juice:

• In a blender, combine egg yolks and lemon juice. Blend on low for about 15 seconds until well mixed.

Add Melted Butter:

• With the blender running, slowly drizzle in the melted butter until the sauce is smooth and thick.
• Season with salt and a pinch of cayenne pepper. Keep warm until ready to use.

Prepare Spinach:

Sauté Spinach:

• In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
• Add spinach, season with salt and pepper, and cook until wilted (2-3 minutes). Set aside.

Poach the Eggs:

Boil Water:

• In a saucepan, bring water to a gentle simmer. Add white vinegar.

Poach Eggs:

• Crack eggs into small bowls. Create a gentle whirlpool in the water and carefully slide each egg into the water.
• Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.

Assemble the Eggs Benedict Florentine:

Toast English Muffins:

• Lightly butter the toasted English muffins.

Layer Spinach and Eggs:

• Place sautéed spinach on each muffin half. Top with a poached egg.

Drizzle with Hollandaise Sauce:

• Generously spoon warm hollandaise sauce over each egg.

Garnish and Serve:

• Sprinkle with chopped chives or parsley. Serve immediately.