Classic Eggs Benedict With Wilted Spinach

Melt the 115g of butter for the hollandaise in a small saucepan over low heat until completely liquid. Keep it warm but not boiling, around 60°C/140°F.

Set up a double boiler by bringing an inch of water to a gentle simmer in a medium saucepan. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the hot water.

Add the egg yolks and lemon juice to the heatproof bowl. Whisk vigorously and continuously until the mixture thickens and turns pale yellow, about 2 minutes.

Remove the bowl from the heat. While whisking constantly, pour the warm melted butter into the yolk mixture in a slow, steady stream until fully emulsified and thick.

Season the hollandaise with a pinch of salt and cayenne pepper to taste. Cover the bowl and set it in a warm spot, away from direct heat, to prevent the sauce from splitting.

In a frying pan over medium heat, cook the Canadian bacon until warmed through and lightly browned on the edges, about 2 minutes per side. Transfer to a warm plate.

In the same frying pan, add the fresh spinach. Toss gently until just wilted, about 1 to 2 minutes. Remove from heat and drain any excess liquid.

Fill a medium saucepan with at least 3 inches of water, add the white vinegar, and bring to a gentle simmer at 85°C/185°F. You should see small bubbles rising, but no rolling boil.

Crack each egg into a small ramekin. Use a spoon to stir the simmering water in a circular motion to create a vortex. Carefully slip an egg into the center of the vortex. Cook for exactly 3 minutes for soft yolks.

Remove the poached eggs with a slotted spoon and gently blot them dry on a paper towel.

Toast the English muffin halves until golden brown. Optionally spread lightly with room temperature butter.

Place two muffin halves on each plate. Top each half with a layer of wilted spinach, a slice of Canadian bacon, and a poached egg.

Generously spoon the warm hollandaise sauce over the poached eggs and serve immediately.