Creating the delicious Eggs Benedict Florentine involves the following steps:

1. Prepare the Spinach: In a skillet, heat olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.

2. Toast the English Muffins: While the spinach is cooking, split and toast the English muffins until golden brown. Set aside.

3. Prepare the Hollandaise Sauce: In a bowl, whisk together the egg yolks and lemon juice until pale. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water to prevent curdling. Gradually whisk in the melted butter until smooth and creamy.

4. Season the Hollandaise: Remove from heat and season the hollandaise sauce with salt, black pepper, and cayenne pepper if using. Keep warm.

5. Poach the Eggs: In a pot, bring water to a gentle simmer. Add the white vinegar. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, poaching for about 3-4 minutes until the whites are set, and the yolks remain runny. Remove with a slotted spoon and drain excess water.

6. Assemble the Dish: On each toasted muffin half, layer the sautéed spinach and then top with a poached egg.

7. Drench in Hollandaise: Generously drizzle the warm hollandaise sauce over the poached eggs.

8. Serve Immediately: Serve Eggs Benedict Florentine immediately while everything is warm and fresh.