Cover a small bowl, about 7cm in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern.

In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.

Fill a deep pan with enough water to cover a small, heat-safe bowl. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into the bowl. Cook for 2-3 minutes, or until the yolk is cooked to your desired firmness. Using tongs, remove the bowl from the water and drain.

Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.

Serve with hollandaise sauce and parsley.