Preheat the broiler and lightly toast the English muffin halves until golden, about 3-5 minutes.

Poach the eggs in gently simmering water until the whites are set but yolks are still runny, about 3-4 minutes.

Sauté the spinach with garlic and red pepper flakes until wilted, then season with salt.

Prepare the light Hollandaise sauce according to package instructions or use a homemade recipe with reduced butter.

Assemble the dish by placing a generous amount of spinach on each muffin half, topping with a poached egg, and drizzling with Hollandaise sauce.