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For the sauce:
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Whisk together the water, buttermilk, and eggs over medium-low heat in a medium saucepan. Add the cornstarch and whisk until combined. Continue to whisk constantly until sauce is thickened and bubbly, about 7 minutes. Once thickened, whisk in the melted butter until combined. Season with cayenne, salt and a few cracks of fresh pepper. Remove from heat, cover, and set aside.
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For the poached eggs:
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Heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn't hard boil. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.
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Meanwhile, start toasting your English muffins and preparing your spinach. In a large frying pan over medium heat, heat the olive oil, and then add the baby spinach, stirring until the spinach is dark green and wilted, about 4-5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds or so.
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To assemble, top each toasted English muffin half with some cooked spinach, a poached egg, and a few spoons of the butter sauce. Serve immediately.
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Note: Recipe adapted from The Curvy Carrot's Eggs Benedict Florentine with Creamy Butter Sauce.
