For Hollandaise Sauce, BEAT egg yolks, water and lemon juice in a small saucepan. COOK on very low heat, stirring constantly, until yolk mixture bubbles at edge. STIR in butter, 1 piece at a time, until melted and sauce thickens. STIR in seasonings. REMOVE from heat; SET aside.
Meanwhile, HEAT olive oil in medium size skillet on medium heat. SAUTE spinach, onion and garlic 8 to 10 minutes or until onions are soft.
SPRAY a small skillet with cooking spray. FRY egg according to personal preference for doneness.
TOP bread with spinach mixture. PLACE egg on top. SPOON 1 Tbsp. of the Hollandaise Sauce over egg. REFRIGERATE remaining Hollandaise Sauce for another use.
- Fresh eggs are best for frying or poaching.
- To FRY an egg, SPRAY small skillet with cooking spray OR ADD 1 tsp. to 2 Tbsp. butter or vegetable oil. HEAT skillet on medium-high heat. SLIP egg into pan and immediately REDUCE heat to low. COOK slowly until white is completely set and yolk begins to thicken. BASTE egg with butter OR TURN over to cook both sides.
- To POACH an egg, BRING 2 to 3 inches of water to boiling in deep skillet or omelet pan. BREAK cold egg into a custard cup. SLIP egg into water. COOK until whites are completely set and yolk begins to thicken but is not hard, about 3 to 5 minutes. REMOVE carefully with a slotted spoon.
- A poached egg may be prepared instead of a fried egg to top the toast.