I begin by heating a pot with about 6 - 8 inches of water & a splash of white vinegar. When the water comes to a boil, lower it to a simmer. I crack an egg into a custard bowl and then using the handle of a spoon; I create a whirlpool and gently slide the egg in. I want the white of the egg to wrap around the yolk. I continue with the other eggs. I poach in gently simmering water for 3-5 minutes. I want the whites set and the yolks runny.
Meanwhile, I toast the English muffins. When the eggs are done, I take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire, although I do not.
Next wilt the spinach dry in a skillet until just before wilted
Assembly
I put the wilted spinach on the English muffin, then a tablespoon of Champagne or Hollandase Sauce, then some crab meat on top of each half of the English muffins. I then top with a poached egg, 1-2 tablespoons of Champagne or Hollandaise Sauce, and a sprinkle of Old Bay and Paprika seasoning for Presentation and serve, with a Lemon wedge on the side.

Try ANDY'S THOSE POTATOES on the side

[I posted this recipe.]