Classic Eggs Florentine

**1. Prepare Hollandaise Sauce:** This is often the trickiest part, best done first or simultaneously with egg poaching. Fill a small saucepan with about 1 inch of water and bring to a bare simmer over medium-low heat. In a heatproof bowl that fits snugly over the saucepan (creating a double boiler), whisk the 2 egg yolks with lemon juice, cold water, salt, and white pepper until light in color and slightly thickened. Place the bowl over the simmering water (ensure the bottom of the bowl does not touch the water). Continue whisking constantly and vigorously until the mixture thickens significantly, becoming pale yellow and forming ribbons when the whisk is lifted (this usually takes 3-5 minutes).

Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking. Whisk until all the butter is incorporated and the sauce is thick, smooth, and glossy. Remove from heat and stir in a pinch of cayenne pepper (if using). If the sauce becomes too thick, whisk in a teaspoon or two of hot water. Keep warm in the bowl over a very low heat or in a warm spot, whisking occasionally.

**2. Sauté the Spinach:** Heat 1 teaspoon of olive oil in a large skillet over medium heat. If using, add minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach to the skillet in batches if necessary, stirring until it wilts completely (about 2-4 minutes). Drain any excess liquid from the spinach well (you can press it against the side of the pan with a spoon or transfer to a colander and press out water). Season with a pinch of salt and black pepper. Keep warm.

**3. Poach the Eggs:** Fill a wide, shallow pot or deep skillet with about 3 inches of water. Add 1 tablespoon of white vinegar and a pinch of salt. Bring to a gentle simmer (small bubbles forming, not a rolling boil). Crack each of the 2 eggs into a separate small bowl or ramekin first. Gently slide each egg into the simmering water. Cook for 3-4 minutes for runny yolks, or 4-5 minutes for slightly firmer yolks. Using a slotted spoon, carefully remove the poached eggs and drain them briefly on paper towels to remove excess water. Keep warm.

**4. Prepare English Muffins:** While eggs are poaching, toast the split English muffins until golden. Keep warm.

**5. Assemble Eggs Florentine:** Place two toasted English muffin halves on each serving plate. Divide the sautéed spinach evenly and place a generous mound on top of each English muffin half.

Carefully place one poached egg on top of each spinach mound. Generously spoon the warm Hollandaise sauce over each poached egg, allowing it to cascade down the sides.

Garnish with a sprinkle of fresh chives or paprika, if desired. Serve immediately and enjoy!