Make the easy blender hollandaise sauce - click the link up above for the recipe. Pour the completed sauce into a serving container and store it in a warm place until used. You can also place the serving container into a shallow bowl of hot water to help keep it warm. Use within the hour.
Prepare the eggs florentine by cooking the bacon in a skillet over medium heat until golden brown and crispy.
Place on a paper towel to drain grease. Set aside.
Remove all but two teaspoons of bacon grease from the skillet.
Add the shallot and cook, stirring often, for 1 minute.
Add the spinach and minced garlic and cook, stirring constantly, for 1 minute.
Remove from the heat and season with sea salt and freshly cracked pepper, to taste, along with a squeeze of lemon juice. Toss to coat evenly. Set aside.
Heat 1 ½-inches of water and 1 teaspoon of white vinegar in another small saucepan and bring to a simmer.
Break 1 egg into a small ramekin.
Once the small saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
Quickly and carefully slide the egg into the water.
Cover and turn the stove off.
Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds.
Remove the egg using a slotted spoon and drain a bit over the pan.
Repeat with the remaining eggs.
While the egg is cooking, toast the English muffin half then butter it, if desired.
Spoon some of the spinach on top of the toasted muffin half followed by two pieces of crisp bacon.
Top with the drained poached egg then finish by pouring some hollandaise sauce on top.