The old favourite of eggs benny, now with added sizzle. And if you’re not up for making your own hollandaise sauce, you can always pick some up at the supermarket.
To make Hollandaise sauce, fill bottom of double-boiler part-way with water; make sure water does not touch top pan. Bring water to a simmer. In top of double-boiler, whisk together egg yolks, lemon juice and 1 tablespoon water.
Add butter to egg yolk mixture 1 to 2 tablespoons at a time, whisking constantly. If sauce becomes too thick, add 1 to 2 teaspoons hot water. Whisk until butter is incorporated. Whisk in salt; remove from heat. Cover pan.
To poach eggs, fill large saucepan with 8cm of water. Bring to a gentle simmer; add vinegar. Carefully break eggs into simmering water; cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in centre. Remove eggs from water with slotted spoon; set on warm plate.
Meanwhile, cut SPAM® Classic into 4 slices, around 1cm thick. In medium frypan, heat SPAM® Classic over medium-high heat until lightly crisp.
Place English muffins, cut-side-up, on serving plates. Top evenly with spinach, SPAM® Classic, tomato and poached egg. Drizzle with Hollandaise sauce. Sprinkle with chives, if desired. Serve immediately.