Heat two small pots of water over low heat until just simmering.
Mix the shrimp with the oil and seasonings, set aside.
Place strainer over one of the pots and place a heat-safe bowl in the strainer. Beat together the yogurt, lemon juice and egg yolks.
Heat while stirring frequently until sauce thickens. (about 12 minutes ) remove from heat and stir in mustard and Old Bay. Set aside – keep warm.
Heat a small saucepan with the oil. Sear the shrimp and sauté until cooked. Deglaze with lemon juice and 1 Tbsp water. Add spinach to pan to wilt. Remove from heat.
Toast English muffins.
Poach eggs 2 at a time for 2 ½ to 3 minutes. (1-2 tbsp vinegar)
Plate 1 English muffin with spinach, 2 pieces shrimp, 1 egg, and 1 Tbsp of healthy hollandaise.