Step 1: Toast the English Muffins : Split muffins and toast until golden brown. Keep warm.

Step 2: Sauté the Spinach : Heat butter or olive oil in a skillet over medium heat. Add spinach and cook 1–2 minutes until wilted. Remove and keep warm.

Step 3: Poach the Eggs : Fill a saucepan with water, add vinegar, and bring to a gentle simmer. Stir water to create a whirlpool and slide eggs in individually. Cook 3–4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon.

Step 4: Make the Hollandaise Sauce : Whisk egg yolks and lemon juice in a heatproof bowl. Place bowl over simmering water. Slowly whisk in warm melted butter until smooth and thickened. Season with salt and cayenne.

Step 5: Assemble the Dish : Place spinach on toasted muffins, layer smoked salmon, then poached eggs. Drizzle Hollandaise sauce generously on top. Garnish with chopped chives or dill and serve with lemon wedges.