Combine the lemon juice and egg yolks together in a blender.
Add the salt and pepper.
Heat 1/2 cup butter in a medium saucepan over medium heat.
Once the butter is melted and sputtering, turn on the blender on a low speed and add the melted butter slowly in a thin stream. The sauce should look dark yellow in color and be thick. If it is not, blend for a few more seconds.
Fill a large pot with very warm water. Place the blender in the pot to keep the sauce warm. (It won't work if you let it cool and reheat.)
Toast the English muffins and spread about a teaspoon of butter on each muffin half.
Place a few spinach leaves on each half and top with a slice of bacon.
Poach your eggs. (Easy directions for this on www.SomewhatSimple.com/poached-eggs) Place one egg on top of each English muffin.
Pour a small amount of Hollandaise sauce on each egg.
Top with chopped parsley and a dash of hot sauce if you like spice.