Eggs Florentine

Preheat the broiler and toast the English muffins with a bit of butter until golden, then sprinkle with Parmesan cheese.
Poach the 8 eggs in gently simmering water until the yolks are runny, then transfer to cool water.
Melt 1 tablespoon butter and sauté garlic. Add spinach and cook until wilted. Sprinkle with red pepper flakes and season with salt.
Prepare the Hollandaise sauce: Fill a medium saucepan with an inch of water and bring it to a simmer (or use a double-boiler). Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn’t touch the water.
Add the egg yolks and lemon juice to the bowl. Whisk continuously until the mixture thickens slightly and becomes pale, about 2–3 minutes. The whisk should leave visible trails.
Start adding the cold butter cubes one piece at a time. Whisk constantly, allowing each cube to melt and blend completely before adding the next. This gradual process helps stabilize the sauce and prevents it from splitting.
Continue adding and whisking until all the butter is incorporated. The sauce should thicken to a smooth, creamy consistency that coats the back of a spoon.
Remove from heat and season with a pinch of salt and red pepper flakes, if desired.
Assemble the dish by topping each muffin half with spinach, a poached egg, and a generous spoonful of Hollandaise sauce.
Garnish with red pepper flakes and serve warm.