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Bring a pot of water to a boil and place a strainer over the pot and place a medium sized mixing bowl in the strainer.
Add the egg yolks, yogurt, and lemon juice to the mixing bowl and whisk together constantly, until it starts to thicken – approximately 10 to 12 minutes.
Remove from heat and add the Dijon mustard and Cajun seasoning and whisk together.
Add salt and pepper to taste. Keep warm until the sauce is needed.
Place the toasted English muffins on each plate.
Add the spinach leaves on top and add a small spoonful of sauce on top of the spinach.
Top with a poached egg on each and spoon the hollandaise sauce over each egg and sprinkle with fresh parsley.