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Add the egg yolk, Dijon, Worcestershire, lemon juice and light butter to a heatproof bowl.
Place over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Whisk continuously until the butter melts and the sauce starts to thicken slightly. You only want to gently warm it, don’t cook the yolk.
Remove from the heat, then whisk through the Greek yoghurt until thick and creamy. Season with salt and plenty of black pepper.
Poach the 2 eggs until the whites are set and the yolks are still runny.
Wilt the spinach in a pan and toast the English muffin.
Top each muffin half with spinach and a poached egg, then generously spoon over the protein hollandaise. Finish with cracked pepper.