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In a large skillet over medium heat, melt 1 tablespoon unsalted butter.
Add 10 ounces fresh spinach, a pinch of salt, and black pepper; cook, stirring occasionally, until wilted, about 3–5 minutes.
Transfer spinach to a colander; press out all excess water and set aside.
In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter.
Whisk in 1 tablespoon all-purpose flour; cook for 1 minute to form a roux.
Slowly whisk in 1 cup whole milk; bring to a gentle simmer, stirring until sauce thickens, about 5–7 minutes.
Remove from heat; stir in 0.5 cup shredded Gruyere or Parmesan cheese and a pinch of ground nutmeg; season with salt and pepper. Keep warm.
Set up a double boiler over simmering water. In a heatproof bowl, whisk 3 large egg yolks with 1 tablespoon fresh lemon juice and a pinch of salt until frothy.
Slowly drizzle in 0.5 cup warm melted unsalted butter, whisking constantly, until hollandaise is thick and pourable, 5–10 minutes. Stir in a pinch of cayenne. Keep warm.
Fill a pot with 3–4 inches water and 1 tablespoon white vinegar or apple cider vinegar; bring to a gentle simmer.
Crack 6 large eggs into separate bowls; gently slide each into simmering water and poach 3–4 minutes until whites set and yolks are runny. Remove with a slotted spoon and drain.
Toast 3 English muffins split in half.
On each muffin half, layer cooked spinach, top with a poached egg, spoon over Mornay sauce, then drizzle with hollandaise.
Garnish with fresh chives or a dash of paprika if desired. Serve immediately.