Spinach:

2 Tbsp unsalted butter

1/2 shallot, finely chopped

8 oz fresh spinach

1/4 tsp kosher salt

Hollandaise:

10 Tbsp unsalted butter, cubed

2 large egg yolks

2 tsp fresh lemon juice (or more to taste)

1/2 tsp kosher salt (or more to taste)

Eggs & Assembly:

4 large eggs

2 English muffins, split and toasted

Freshly ground black pepper

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Melt butter in a skillet over medium heat. Add shallot and cook until softened, 3–4 minutes.
Add spinach, season with salt, and cook until wilted. Transfer with a slotted spoon to a bowl to drain excess moisture.
For the hollandaise, melt the butter in a small pot until foamy.
In a blender, combine egg yolks, lemon juice, and salt. Blend briefly to mix.
With the blender running on medium-low, slowly pour in the hot melted butter until the sauce becomes thick and creamy. Adjust seasoning to taste and keep warm.
For poached eggs, heat a pot of water to a bare simmer. Crack one egg into a small bowl.
Create a gentle whirlpool in the simmering water and slide the egg into the center. Poach 3–4 minutes, then transfer to a paper towel. Repeat with remaining eggs.
Assemble by topping each toasted English muffin half with spinach, a poached egg, and warm hollandaise. Finish with black pepper.

Swap spinach for kale or Swiss chard for a different flavor.

Add smoked salmon for extra richness.

Use brioche instead of English muffins for a softer, richer base.

Mix lemon zest into spinach for added brightness.