Make the crab cakes:

1. Combine crab meat, bread crumbs, mayonnaise, and nutmeg in a bowl. Mix gently. You want the crab to stay in larger pieces rather than breaking down into a paste.
2. Form into 4 equal portions and press each into a patty roughly the size of an English muffin half. This ensures every bite has the right ratio of crab cake to egg to hollandaise. 
3. Heat vegetable oil in a sauté pan over medium heat. Cook crab cakes for 2 minutes per side until golden. Set aside and keep warm.

Make hollandaise:

1. Whisk the egg yolks and lemon juice in a heatproof bowl until thickened and doubled in volume.
2. Set the bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. While whisking constantly, slowly drizzle in melted butter until fully incorporated and the sauce is thick and glossy. 
3. Remove from heat, season with cayenne, and set aside. Keep warm. 

Prepare the spinach:

1. In the same pan used for the crab cakes, cook the chopped bacon over medium heat until browned. Add spinach and cook until just wilted. Set aside. 

Poach the eggs:

1. Fill a saucepan with 2 inches of water and add vinegar. Heat until small bubbles appear but the water is not boiling. Gently crack each egg directly into the water and cook for 3 to 4 minutes for a runny yolk

Assemble:

1. Place toasted English muffin halves on a serving plate. Top each with spinach and bacon mixture, then a crab cake.
2. Using a slotted spoon, lift each poached egg from the water and place on top of the crab cake. Spoon hollandaise generously over each and finish with a pinch of cayenne.