Preheat the broiler and toast the English muffins with a bit of butter until golden, then sprinkle with Parmesan cheese.
Poach the eggs in gently simmering water until the yolks are runny, then transfer to cool water.
Sauté garlic in butter, add spinach and red pepper flakes, and cook until wilted. Season with salt.
Prepare the Hollandaise sauce by blending egg yolks, then slowly adding melted butter and lemon juice until the sauce thickens.