Eggs Florentine

Hollandaise - 
2 Egg Yolks
4 oz of Butter (1 stick cut into 4 chunks)
The juice of 1 Lemon
Salt to taste

Spinach - 
Enough Spinach to fill a saute pan
A little olive oil

Poached Egg - 
Gently Boil water with a little bit of Vinegar (I use Red Wine Vinegar in this, but you can use white... and it'll probably look better.)  Create a vortex in your pan by swirling the water with a whisk.  Drop you eggs in one at a time by first cracking them into a teacup or ramekin.  When the eggs float to the surface, you're done (about 2-3 minutes)

Assemble as so:  Hollandaise on top of Poached Egg on top of Sauteed Spinach on top of Toasted English Muffin.  Definitely try it out!    

I was afraid of Hollandaise for years, but I've made it several times in the last few months, and it's never split on me.  In this video, a friend of mine shows me how to make it without melting the butter first.  It turns out if you let the heat of the sauce melt the cold butter, it incorporates and emulsifies perfectly.