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Poach eggs by gently cracking into simmering hot water and cook until egg whites are set (approximately 4 minutes).
Remove eggs with a slotted spoon and transfer to a paper towel-lined plate to drain.
In a medium skillet over medium heat, heat oil and garlic.
Add spinach and bacon, and sauté until spinach is wilted (approximately 2 minutes). Set aside.
Make the Hollandaise Sauce.
In a medium-size saucepan over low heat, whisk egg yolks, lemon juice, water and salt together.
Slowly drizzle in melted butter while whisking continuously for about 3 minutes. Remove sauce from heat.
Spoon spinach and bacon mixture onto each toast slice.
Top each with 2 slices of tomato and 2 poached eggs.
Pour Hollandaise Sauce over the eggs to finish.