Eggs Benedict with Spinach, Tomato and Black Garlic Hollandaise

Serves 2, or 4 small plates

2 English Muffins, split and toasted
1 organic tomato, sliced
1 bunch fresh organic spinach
4 organic eggs, plus 1 egg yolk
1 stick (1/2 cup) organic butter
1 clove black garlic
Juice from 1/2 organic lemon
Sea salt, to taste
Fresh ground black pepper, to taste

Heat a sauté pan over medium. Add a bit of olive oil or butter. Sauté fresh spinach leaves very quickly-just until partially wilted. Season with salt and pepper.
Heat a pot of water to almost boiling. Add a drop of vinegar to poach the eggs in. Swirl the water and gently crack an egg into it. Remove with a slotted spoon when the white is completely set.
For the hollandaise sauce: in a blender, combine the egg yolk, lemon juice, black garlic, salt & pepper. Heat the butter in a pot until melted and bubbling. With the blender running, slowly drizzle in the hot butter.

To assemble:
Top each English Muffin with sautéed spinach, then a tomato slice, then a poached egg. Drizzle hollandaise sauce on top. Enjoy!