Eggs Florentine on pancakes with beef steak

Ingredients:

• 450 g sirloin steak (1-2 cm thick)
• 1 tbsp. vegetable oil
• 8 cups baby spinach (about 150 g)
• 4 English muffins, cut in half horizontally and toasted
• 8 large eggs + 1 egg yolk
• 110 g chilled unsalted butter, diced
• Juice of half a lemon
• 1 tsp chopped fresh tarragon
• 2 tablespoons white wine vinegar

Preparation:

1. In a large, wide saucepan, add 3 inches of water and bring to a boil. Heat the vegetable oil in a large nonstick skillet over high heat. Season the steak with salt and black pepper, add it to the skillet, and cook until golden brown, 2-4 minutes per side for medium-rare. Transfer to a cutting board and let the meat rest.
2. Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper to taste. Divide the English muffin halves among plates and top with the spinach.
3. Meanwhile, combine the egg yolk, butter, lemon juice, and 1 tablespoon of water in a small saucepan and heat over medium heat. Cook, stirring, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.
4. Add vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully lower it into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the eggs with a slotted spoon, pat dry with a kitchen towel, and place them on top of the English muffins.
5. Slice the steak across the grain and arrange on plates. Pour the sauce over the eggs.