In a small saucepan, melt the butter for the sauce.

In a separate bowl, beat the egg yolks. Add in lime juice, heavy cream, salt, and pepper.

Temper the eggs to avoid the eggs curdling, add a small amount of the melted butter to the egg mixture and stir well. Continue adding a spoonful of butter to the eggs until all of the butter is added.

Pour the entire mixture back into the saucepan and cook it for a few more seconds, remove it from the heat.

In a large pot, pour about 3" of water and heat until it steams and bubbles but does not boil.

Add vinegar to the water.

Crack one egg in a small dish.

Using a spoon, stir the water in the pot gently until the water creates a small whirlpool. Poor your egg into the center of the water.

While the egg is cooking, do not allow the water to boil. Keep the water just before the boiling point. Cook for 3-4 minutes if you want a slightly runny yolk. Remove egg from the water with slotted spoon.

Melt the remaining butter in a large skillet over low heat.

Once the butter is melted, pour in the heavy cream and allow mixture to simmer for a few minutes and has thickened slightly.

Add spinach leaves and cook for 2-3 minutes, or until leaves are wilted. Remove from heat and season with salt and pepper.

Toast English muffins and butter lightly. Layer spinach on the muffin and place egg on top of spinach. Top with hollandaise sauce.