Poach 8 eggs and toast muffins. Top each muffin with spinach, then a poached egg.To make the hollandaise sauce, melt the butter and keep it warm, but not hot.
Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
Place the top of a double boiler over hot water.
Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.Now add the warmed lemon juice.
Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.
Add the salt and cayenne and beat the sauce until it is thick.
