Blend egg yolks and lemon juice in blender. With the blender on low, slowly pour in warm coconut oil. Season with salt and paprika. Adjust lemon juice if necessary.

Toast English muffins or brown them in a pan with melted coconut oil or vegan butter.

In a separate nonstick pan, heat 1/2 tablespoon of coconut oil over medium until melted. Add fresh spinach and saute for 2-3 minutes. Season with salt and pepper.

In a medium sauce pan, poach four eggs.

Serve spinach and eggs over english muffins and top with hollandaise sauce.