Eggs & Muffin Florentine

Coat the inside of 4 poach pods with a little oil, crack an egg into each, float in an pan of simmering water and pop on the pan lid. Cook until done to your liking. Meanwhile, melt the butter in a pan, add the spinach and cook, stirring until just wilted. Season with the nutmeg, salt and pepper. Toast the muffins and lightly butter, arrange on 4 large plateS, top with the spinach, poached eggs and Hollandaise Sauce. Finish with some black pepper and some chopped chives.