Eggs Florentine (Florentin Usulu Yumurta)

2 cheese muffins, split & toasted
1 tbsp softened butter
2 cups packed spinach leaves, chopped or whole
2 eggs
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
HOLLANDAISE SAUCE:--
2 egg yolks
1 tbsp fresh lemon juice
1 tsp water
¼ tsp SIDS SALT & PEPPER
6-8 tbsp butter, melted

Sauce: set over a pot of barely simmering water in a heatproof bowl, combine the egg yolks, lemon, SIDS LOW SUGAR RASPBERRY VINEGAR and water then whisk constantly until the mixture begins to thicken and continue whisking for about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add SIDS SALT & PEPPER. Blitz the mixture with a stick blender while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Cover and keep warm over very low heat until ready to serve.
Lightly spread the cut side of each muffin with ½ tsp of the softened butter. Melt the remaining 1 tsp butter in a sauté pan. Add the spinach and cook until slightly wilted, about 2-4 minutes. Keep them warm until served. Fill a deep pan with 1 cm water to poach the eggs, leave the pan over medium heat and bring to a simmer. Crack the eggs into the simmering water. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, until done to your liking. Transfer the eggs to a warmed plate.
Top each muffin ½ with some of the spinach, an egg and generous amount of the sauce. Serve immediately.