I am including the recipe for the spinach, eggs and the hollandaise. If you need a recipe for toasting the english muffins, you are on your own;)!
10 ounces baby spinach
2 T extra-virgin olive oil,plus more for brushing
2 garlic cloves,minced
1 t anchovy paste
In a large skillet, bring 1/4 inch of water to a boil. Add the
spinach and cook, stirring, until just wilted, about 1 minute; drain
and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until
shimmering. Add the garlic and anchovy paste and cook over high heat,
stirring, until fragrant, 1 minute. Add the spinach, season with salt
and stir just until coated, about 10 seconds.
Blender Hollandaise Sauce
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Bring the water to a simmer over medium heat. Add a good splash of vinegar. (I think I used about 1/4 cup) Crack the eggs, individually, in to a shallow cup and gently slide them in to the water. I like to give the water a gentle swirl after each egg is added to kind of shape the whites. Cook for 4 minutes. Remove with a slotted spoon to a paper towel lined plate to dry.