In a pan on medium heat, add a little olive oil, the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and any excess water has cooked away, then add a squeeze of lemon juice to taste, and set aside.
To make Hollandaise
First, melt the butter in a pan.
Next, in a heatproof bowl, add the egg yolks and place the bowl over a pan of gently simmering water.Whisk with a tablespoon of lemon and mustard.
Whisk constantly and VERY slowly (so it doesn't split) pour the melted butter into the egg mixture, until well combined.**You can add a splash of water to loosen if it gets too thick**Whisk in a splash of vinegar and season to your taste.Now, turn the heat off and keep warm over the pan of water. Stir occassionally (and add a splash of water to loose if needed)
Eggs, muffins, build
Halve your muffins and toast while you poach your eggs.Poach in a pan of gently simmering water for around 6 - 8 minutes.
Now build your Eggs Benedict... place the spinach first, then the waves of ham, an egg and pour some hollandaise over each one.Serve.