Slice the green tomatoes into 1/2 inch thick slices. Dredge each slice in flour, then dip in water, and finally coat with cornmeal. Heat oil in a frying pan over medium heat and fry the tomatoes until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Cook the Spinach

In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper, then set aside.

Make the Hollandaise Sauce

In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks, lemon juice, and water until pale and thickened. Gradually whisk in the melted butter until the sauce is smooth. Season with salt, black pepper, and cayenne pepper to taste.

Toast the English Muffins

Split the English muffins in half and toast them until golden brown.

Assemble the Benedict

On each toasted English muffin half, layer the fried green tomatoes, sautéed spinach, and a generous spoonful of hollandaise sauce. Serve immediately.