Scoop the avocado flesh into a blender and add remaining sauce ingredients. Blend until smooth. Adjust seasoning to taste and if needed add more water to thin. Set aside.

Next, poach the eggs. Fill a pot with about 2 inches water and bring to a boil, then reduce to a simmer and add the white vinegar. Using a wooden spoon, stir the water to form a “whirlpool.” Crack an egg into a small bowl or ramekin then gently transfer to middle of pot. Gently bring the whites toward the yolk and cook 3-4 minutes until whites are cooked through. Use a slotted spoon to transfer to a place. Repeat with the remaining eggs.

Cook the bacon in a cast iron skillet until crispy, or if using ham sear in 1 tablespoon fat for 2-3 minutes per side. Set aside to drain on paper towels. Place the spinach in the cast iron and cook until wilted down, about 3-4 minutes. Add the lemon juice and turn off heat.

If using a gluten free muffin or bagel, assemble with the spinach on the bottom, then the bacon or ham, then add poached eggs on top. Serve with a generous dollop of the avocado hollandaise and sprinkle with chives. Alternatively, you can serve over just the spinach.