Boil water in a saucepan and add vinegar and salt. Crack an egg into a cup or small bowl. Remove any thin egg whites if necessary. Create a gentle swirl in the simmering water and gently slide in the egg. Poach the egg for 3-4 minutes just below the boiling point. Lift the poached egg carefully with a slotted spoon and transfer it to a bowl of ice water to stop cooking.
Melt butter and let it cool, then skim off any foam. In a separate bowl, whisk egg yolks and lemon juice. Whisk egg yolk mixture over a double boiler and slowly drizzle in clarified butter. Season with salt, pepper, and more lemon juice to taste. Keep warm.
Toast bread until golden brown and place on paper towels. In the same pan, sauté spinach with a little butter, adding grated garlic, salt, and pepper.
Place toasted bread on plates. Top with sautéed spinach, ham or bacon slices (if desired), and poached eggs. Drizzle hollandaise sauce generously and finish with a sprinkle of black pepper.
Eggs Benedict Delight: Perfectly poached eggs served on a plate with a side of fresh salad and savory ham.
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