1. In a skillet set over medium-high heat, melt the butter, then add the spinach and cook till wilted, then set asid.

Make Hollandaise:

1. Put the egg yolks and vinegar in a double boiler or small sauce pan set over very low heat and whisk thoroughly to combine.
2. Keep whisking until egg yolks have warmed slightly and become visibly thick and creamy.
3. NOTE: At no point during the process should the temperature exceed 68C. If you feel like things are getting too hot, remove the sauce immediately from the heat!
4. Once egg yolks have thickened, start gradually working in the clarified butter while whisking constantly as if you were making mayonnaise - starting one drop at a time!
5. Add butter a couple of drops at a time until an emulsion has formed and a few teaspoons have been incorporated.
6. Once a few teaspoons have been incorporated, you can slowly drizzle in the clarified butter in a slow, steady stream, still whisking continuously.
7. When all the butter has been incorporated, add the lemon juice, Cayenne pepper, salt and pepper and give the Hollandaise a taste.
8. Adjust seasoning as needed and add a little more vinegar for flavor and zing if you feel like it.

Finish the dish:

1. Poach two eggs for four minutes according to instructions in the blog post above.
2. While eggs are poaching, toast the English muffin halves and smear them with the remaining clarified butter.
3. Top each muffin half with a generous portion of wilted spinach and half of the smoked salmon.
4. Evacuate the poached eggs from their water bath after four minutes, dump briefly in cold water, pat dry and carefully place one egg on each muffin.
5. Top each half with a generous spooning of Hollandaise sauce, a sprinkling of lumpfish roe a bit of cress and a few grinds of black pepper.