Prepare the hollandaise sauce – keep warm

Start poached eggs

Warm your serving plate

In a separate frypan gently heat the ham with a little of the butter

Toast muffins

Put toasted muffin halves on your plate

Top the muffins with the hot ham

Put that frypan back on the stovetop with the spinach

Sauté the spinach

Drain and dry (on absorbent kitchen paper) the poached eggs

Place the eggs on the ham

Mask the eggs with the Hollandaise sauce

Serve with some nicely placed sautéed spinach