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In a small sauce pan, boil 2 cups of water. Add spinach and cook for 3 minutes. Drain spinach and squeeze out all of the excess water. Keep spinach wrapped in a tea towel or paper towels to remain warm. Set aside.
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Lightly grease a saucepan or deep skillet. Pour in 2 inches of water. Heat water to boiling and then reduce the heat to low/simmering. Break an egg into a small bowl or saucer and then gently slip into the simmering water. Repeat with the other 3 eggs. Simmer 3-5 minutes until desired firmness. DO NOT OVERCOOK.
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While the eggs are simmering, toast the English Muffins. When the eggs are done, remove with slotted spoon and drain over paper towels to catch extra dripping water.
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Assemble: Place two English muffin halves on a plate and lightly butter them. Add some wilted spinach to each half. Top with a poached egg and warm Hollandaise sauce and serve immediately. DELISH!