Eggs Benedict with Green Hollandaise and Bacon

Toast the English muffins until golden brown.

Cook the bacon slices until crispy, then set aside.

Poach the eggs in boiling water with a splash of vinegar until whites are set but yolks remain runny.

In a blender, combine fresh herbs, avocado, lemon juice, garlic, salt, pepper, and olive oil to make the green hollandaise sauce. Blend until smooth.

Sauté spinach lightly in butter until wilted.

Assemble the dish by placing the toasted muffin halves on plates, top with sautéed spinach, then the poached eggs, and crispy bacon.

Drizzle generously with the green hollandaise sauce.

Garnish with additional herbs and chili flakes if desired.