• For the Pan Roasted Garlic: (makes about 5 tablespoons)
• Crush heads of garlic to release cloves, remove skin and rough bottom edge
• Reserve 2 cloves garlic to the side for use in spinach
• In a small stock pot add garlic cloves and just enough water to cover
• Cook (blanche) garlic cloves in water until all the liquid is evaporated, stirring or tossing for the duration of cooking
• Pour 1 ½ tablespoon olive oil over cooked cloves and continue cooking until caramelized. Toss or stir cloves several times during cooking, to keep from burning. Remove from heat after cloves are a soft brown color, should take about 5 minutes
• Remove garlic cloves from oil and place in a small food processor, leave oil in saute pan. Blend cooked garlic cloves until a fine paste, remove from processor and set aside until ready to use

For the Basil Oil

• Add all the remaining oil from the roasting pan to the food processor (do not wash processor in between these two steps)
• Add fresh basil to the processor and 1 tablespoon of the garlic paste, blend until liquid, add more olive oil if mixture is too thick, season with sea salt and pepper, set aside until ready to use

For the Sauted Spinach

• Clarify ½ cup unsalted butter, in a small saucepan over medium heat, add 1 teaspoon roasted garlic, mix well, and set aside
• In a medium saute pan, over medium heat, add 1 teaspoon clarified garlic butter, 1 tablespoon minced shallots and the 2 remaining minced garlic cloves, cook until translucent
• Add spinach, season with salt and pepper and cook over medium heat until just wilted. Turn off heat as set aside until ready to use

For the Heirloom Tomatoes

• Preheat oven 350 degrees F.
• Slice tomatoes into 4 equal ½ inch rounds, place on a parchment lines baking sheet
• In the saute pan that was used to make the roasted garlic, add 1 tablespoon roasted garlic paste and 1 cup bread crumbs, blend well, cook over medium heat until lightly toasted. Cut the heat and set aside.
• Season tomato slices with salt and pepper, cover each tomato slice with ¼ cup garlic bread crumbs, bake tomatoes for 15-20 minutes or until bread crumbs are lightly toasted and tomatoes are just bubbling, remove from oven and set aside until ready to plate dish

For the Hollandaise

• In a medium sauce pan, combine 4 egg yolks, 1 tablespoon water, 1 tablespoon fresh lemon juice, whisk until mixture is thick and pale
• Set the pan over medium low heat and continue to whisk frequently moving the pan from the heat if the eggs begin to scramble
• As the eggs cook they will become frothy and increase in volume, once the mixture is smooth and thick begin to add 6-8 ounces room temperature butter (about ¾ cups) one teaspoon at a time, until each addition is incorporated completely. By this time mixture should be very hot so you can reduce or turn the heat off.
• Salt and pepper to taste and add 1 pinch cayenne pepper, additional lemon can be whisked in to taste

For the Eggs

• In a medium saucepan (or egg poacher), add water, 1 tablespoons white vinegar, and ½ teaspoon clarified butter, soft poach 4 eggs at one time, place cooked eggs on parchment until ready to plate dish. Continue method until all eggs are poached.

To Plate

• Toast english muffins and brush lightly with clarified garlic butter
• Place cooked heirloom tomato on platter, add ¼ - ½ cup sauteed spinach on top of tomato, place one poached egg over spinach, pour 1-2 tablespoons hollandaise over eggs, dribble basil oil over hollandaise.
• Serve with sliced avocado, extra hollandaise and english muffins.