Directions

1. To make the hollandaise sauce, create a double-boiler by placing a heat-proof bowl over a small pot of water. Bring the water to a light boil over high heat and add the butter to the bowl. Allow it to slowly melt. Reduce the heat to medium. Add the lemon juice and the yolks of 2 of the eggs. Whisk gently until the mixture begins to thicken. Slowly add the half-and-half until the consistency is rich and creamy. Season with paprika, salt and pepper. Remove from heat.
2. Halve and toast the English muffins or bread circles.
3. While they toast, poach the eggs. This can be tricky, so you might want to have a few extra eggs to practice on. Cook the eggs to your desired doneness--I prefer the yolks medium-runny.
4. While the eggs are cooking, quickly remove the toasted English muffins or bread and spread with equal portions of avocado.
5. Top each round with a poached egg, a little fresh spinach and some hollandaise sauce. Serve hot.