In a 12-inch nonstick skillet, heat the olive oil on medium-high. Add shallot and garlic and cook for a few seconds. Add spinach by the handful as it fits in the pan, sprinkle with salt and stir frequently until wilted.

To poach the eggs, fill a wide sauté pan halfway with water. (A pan like this is ideal.) Add vinegar and bring water to a brisk simmer, then reduce heat so the water is virtually still. Crack each egg into a small bowl and tip carefully into the water, submerging the bowl a bit as you pour. I like to add the eggs in a clockwise circle starting near the handle so I remember in which order to remove them for even cooking. Cook undisturbed for four minutes, until whites are set and yolks are runny. Remove eggs from pan with a strainer spoon (something like this). Gently place eggs on a paper towel-lined plate and dab the tops to remove excess water. Cut away any scraggly whites if you like.

While the eggs poach, toast the bread and make the hollandaise.

To serve, on each of four plates, top a piece of toast with some spinach, making a little bed for the eggs. Add two poached eggs. Spoon some Hollandaise sauce overtop. Finish with freshly ground black pepper and some parsley if you like.