Eggs Florentine

Prepare the hollandaise sauce first so it is ready when the eggs are poached. Fill a medium saucepan with 2 inches of water and bring it to a bare simmer over medium heat. In a heatproof bowl that fits over the saucepan without touching the water, whisk together the 3 egg yolks, lemon juice, and Dijon mustard until the mixture is smooth and slightly thickened, about 1 minute.

Set the bowl over the simmering water, keeping the heat at medium-low. Whisk the yolk mixture constantly and vigorously. After about 2 minutes, the yolks will begin to thicken and lighten in color. You should be able to see the bottom of the bowl between whisk strokes.

Begin adding the hot melted butter in a very thin, steady stream while whisking constantly. Pour slowly — if you add the butter too fast, the sauce will break. Once all the butter is incorporated, the hollandaise should be thick enough to coat the back of a spoon. Whisk in the salt and cayenne pepper. Taste and adjust the lemon juice or salt as needed. Remove the bowl from the heat and cover it with a towel to keep warm. Whisk it briefly every few minutes to prevent a skin from forming.

For the spinach, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the baby spinach in large handfuls, tossing with tongs as each handful wilts before adding more. Cook until all the spinach is wilted and tender, about 3 minutes total. Season with the nutmeg, a pinch of salt, and a few grinds of black pepper. Transfer the spinach to a plate lined with paper towels and gently press out the excess moisture. Keep warm.

Toast the English muffin halves until golden and crispy. Set them on a baking sheet in the oven at the lowest setting (170 degrees) to stay warm while you poach the eggs.

Fill a wide, deep skillet or saucepan with about 3 inches of water. Bring the water to a gentle simmer — you want small bubbles rising from the bottom, not a rolling boil. Add the white vinegar to the water. The vinegar helps the egg whites coagulate quickly.

Crack each egg into its own small ramekin or cup. One at a time, lower the rim of the ramekin just above the surface of the water and gently slide the egg in. Poach 4 eggs at a time to avoid crowding. Cook for 3 to 4 minutes for a runny yolk or 5 minutes for a yolk that is jammy but not fully set. Use a slotted spoon to lift each egg out, letting the water drain, and set them briefly on a paper towel-lined plate to blot dry.

Assemble the plates by placing 2 toasted English muffin halves on each plate. Divide the sauteed spinach evenly among the muffin halves, pressing it into a slight nest. Set one poached egg on top of each spinach nest. Spoon a generous amount of hollandaise over each egg, letting it cascade down the sides. Garnish with fresh chives and a crack of black pepper. Serve immediately.