Eggs Benedict with Spinach & Tomato

4 English muffins, split
8 slices canadian bacon, warmed
8 slices of tomato
8 TBL cooked spinach
8 eggs
Hollandaise Sauce: 4 egg yolks -- 1/2 cup of melted butter -- 2 TBL fresh lemon juice

Toast English muffin halves, butter and cover each half with slice of canadian bacon, a slice of Tomato and a TBL of Spinach. Poach eggs and place on top of Spinach. Top with Hollandaise sauce and serve immediately. To make sauce: Mix egg yolks and lemon juice in blender. Slowly pour in butter while mixing on low speed. Serves 4