Easy Eggs Florentine

Make the hollandaise: melt butter until very hot, then blend egg yolk, lemon juice, salt, and cayenne pepper; with the blender running, slowly pour in the hot butter in a thin stream until thick and creamy

Saute spinach in a large skillet with a small knob of butter over medium heat until just wilted, then season lightly and set aside

Poach the egg by bringing a pot of water with a splash of vinegar to a gentle simmer, swirling the water to create a vortex, and dropping in the egg for 3 minutes

Toast the english muffin halves until golden brown

Assemble by placing sauteed spinach on each muffin half, topping with a poached egg, and generously spooning warm hollandaise over the top