• Set Oven to 375° F/ 190° C
• Add eggs and heavy cream to a bowl, with a whisk or mixer, blend eggs for several minutes allowing them to stiffen. You will see the mixture begin to expand.
• Chop Canadian bacon into tiny pieces. Reserve 2 ounces for garnish.
• In a small skillet, heat at medium/high. Add oil and allow to heat for a minute.
• Add spinach to skillet, toss with oil until greens have cooked down.
  
• Grease a jumbo 6 well muffin tin or 12 standard size tins
• Pour egg mixture evenly among muffin tin wells.
• Add diced Canadian bacon and greens among each well.
  
• Bake for 20-22 minutes. Muffins will slightly pull away from sides and swell while baking.

Hollandaise Sauce

• Fill ⅓ bottom of a saucepan with water. Pan should be large enough to fit the bottom of a metal bowl on top without touching the water. WARNING if the bowl touches the water, your yolks will cook.
• Melt butter and set aside
• Whisk egg yolks in a metal bowl with lemon juice until the mixture begins to thicken.
• Reduce water to a simmer and place bowl on top. Whisking continuously, slowly drizzle in melted butter a few tablespoons at a time. Once butter is fully incorporated into the mixture, add more butter
• Repeat process until all butter is incorporated into the egg mixture. You may need to rotate the bowl a few times to prevent it from getting too warm.
• Continue to whisk until the sauce reaches a thickness of warm honey.

The Final Touches

• In skillet, add remaining two ounces of Canadian bacon and heat until edges begin to crisp.
• Plate muffin, top with hollandaise sauce.
• Garnish with fresh chives and Canadian bacon.