In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Sprinkle the parmesan cheese and season with salt and pepper. Remove from heat and keep warm.

Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl or ramekin.

Create a gentle whirlpool in the water by stirring it with a spoon, then carefully slide the egg into the center of the whirlpool.

Poach the egg for about 3-4 minutes depending on your desired doneness.

Use a slotted spoon to remove the poached egg and place it on a paper towel-lined plate. Repeat with the remaining eggs.

To assemble the eggs florentine, place the toasted English muffin halves on plates. Divide the sautéed spinach evenly over the English muffin halves. Then place a poached egg on top of the spinach.

Spoon the warm Hollandaise sauce over each poached egg and season with freshly ground black pepper.