Eggs Florentine?

This morning, I decided to try sharpening up my egg poaching skills. Following Alton Brown's instructions, I brought a pot of 1 inch deep water barely to a simmer and then added a teaspoon each of vinegar and salt. Make sure your pot is nonstick.
After cracking an egg into a mini Tupperware container, I very gently slid it into the water (actually submerging the container in the water to make it extra gentle). I waited for the egg white to turn opaque like Alton said, and then turned off the heat put on the lid and waited for at least 3 minutes.
And what better way to be a poached egg in the morning? Eggs Florentine. I was too lazy to make a hollandaise sauce, so it was just a piece of buttered toast with sautéed spinach and a poached egg with generous salt-and-pepper. On trial number 2, I realized that the key to eating it is to break the bank you with your fork and spread the yolk around, preemptively, so that it doesn't just run onto the plate as you start cutting the toast with your fork.