Start by slicing the English muffins in half and spreading a thin layer of butter on each cut side. Arrange the halves cut side up on a baking sheet. Place the tray under the broiler for 3 to 4 minutes, or until the muffins turn golden and crisp around the edges.

In a medium skillet set over medium heat, warm the olive oil. Add the spinach and a pinch of kosher salt, sautéing until the greens are wilted and tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the cooked spinach to a fine mesh strainer or colander to allow any excess moisture to drain.

Fill a large saucepan with water and bring it to a gentle boil. While waiting, crack each egg into a separate ramekin or small bowl for easy transfer. Once the water reaches a light simmer—small bubbles forming along the bottom—reduce the heat and add the white vinegar. Gently slide 2 to 4 eggs into the water at a time, depending on the size of your pot. Cover and poach for about 3 minutes, just until the whites are set but the yolks remain runny. Use a slotted spoon to lift out the eggs and place them on a paper towel-lined plate to drain.

In the meantime, melt the butter in a microwave-safe bowl or small saucepan. In a blender or food processor, combine the egg yolks, lemon juice, Dijon mustard, and a dash of salt and pepper. Blend on high for about a minute until the mixture becomes smooth and frothy. With the machine running, slowly drizzle in the hot melted butter, blending until the sauce thickens to a creamy, pourable consistency.

To assemble, layer a small mound of sautéed spinach on each toasted English muffin half. Top each with a poached egg, then generously spoon the warm Hollandaise sauce over the top. Finish with a pinch of chopped chives and a dusting of paprika for a pop of color and flavor, if desired. Serve immediately.