To make the sauce, over low heat in a small pot whisk egg yolks and lemon juice constantly for 5 minutes, then add the greek yogurt and butter, whisk and turn heat up to medium whisking all the while until the butter has melted. Add a dash of salt and pepper.

In a food processor, process the spinach and parsley until finely chopped, then add the liquid from the pot and pulse until everything is combined.

To assemble: toast the English muffins, fry the eggs in the butter and warm the canadian bacon in a pan. Lay a slice of canadian bacon on one side of a muffin, pour 1-2 tablespoons of the sauce over the bacon and then put one of the eggs on top, cover with the other half of the english muffin and serve warm.