In a skillet, add 1 tbsp olive oil to fry your eggs. I like my yolk a little runny with my white cooked through. To do this, I recommend heating the pan on medium, adding the eggs, reducing the heat to low and steaming them by covering the pan while cooking.
In a second skillet, add 1 tbsp olive oil and your spinach. Stir until sautéed and wilted. At the end, add the juice of half a lemon and crushed red pepper.
Toast your bread.
Once toasted, prepare your eggs benedict. Top the toast with the wilted spinach, dill, sprouts and fried eggs. Sprinkle with salt, pepper and crushed red pepper to taste. Finish with a drizzle of olive oil.