Slice the tomato and sprinkle with salt and pepper.

Wash the spinach and mince the garlic.

Sauté the spinach and garlic in a bit off olive oil over medium heat until wilted, but still bright green (about 3 minutes). 

Sauté the tomato, if desired. (It will shrink and add less of a crunch to the Florentine, but brighten the flavor profile a bit.)

Set the tomato and spinach aside until needed.

Wipe out the vegetable pan and melt the butter in it.

Cut the English muffins in half and toast them in the butter, face down.

Fill a pot with three quarts of water and the vinegar. Bring it to a light boil, not rolling.

Use a spoon to create a whirlpool by stirring the water in the center of the pot. Crack one egg and drop it in, using the spoon to gather the whites around the yolk as they cook. 

Cook for about 6-7 minutes before removing the egg with a slotted spoon. Repeat with remaining eggs. Eggs will look slightly runny, but will continue to cook.

Top each muffin half with vegetables and or meat, then an egg, followed by a generous helping of Hollandaise sauce.

Sprinkle with paprika or cayenne and serve.