In a large skillet, melt butter over low heat; stir in cream; let mixture simmer for ~2 minutes, until slightly thickened.
Add baby spinach leaves; cook for ~3 minutes, until the leaves are wilted; remove from heat; season with salt and pepper.
In a small saucepan, over medium heat, whisk egg yolks, lemon juice, mustard, salt and cayenne pepper until combined.
Stirring continuously, slowly pour melted butter into this mixture; thin with water, if needed.
Plate the English muffin halves, each topped with spinach and a poached egg.
Spoon hollandaise sauce over eggs.
This recipe is a build.
Nutrition
Nutrition Facts: Servings: 1 large egg; Nutrition per eggCalories 63; Total fat 4.2g 6%; Saturated fat 1.4g 7%; Cholesterol 164mg 55%; Sodium 62mg 3%; Carbohydrates 0.4g 0.1%; Fiber 0g 0%; Sugars 0.2g 0%; Protein 5.5g 1%; Based on DV of 2000 calories per day
