Canadian bacon: warm the slices of Canadian bacon in a small skillet on the stovetop at a medium heat or in the microwave for about 30 seconds.  Set aside on a plate lined with paper towel.

Hollandaise sauce: have the hollandaise sauce warm and ready to go.  If it starts to get a little too thick you can whisk in small splashes of hot water to thin it out again.

Poach eggs: In shallow sauce pan, fill with about 2-3 inches of water and bring to a simmer, almost a boil (it is best right when the water starts to bubble off the bottom of the pan). Crack egg into a small glass measuring cup or bowl and slowly, very slowly, submerge at an angle into the water allowing the egg to slowly slip into the hot water. Let cook about 2-3 minutes, depending upon how cooked you want your eggs. 

Assemble: While the egg cooks, take each toasted english muffin half, place on plate, top with Canadian bacon, and then spinach/arugula.

Remove eggs with slotted spoon and place on top of the spinach/arugula.

Pour hollandaise sauce over everything and serve immediately.