Toast the english muffins, and poach the eggs according to your preference.
In a small skillet, heat the oil over medium heat. Add the garlic and spinach, cooking for 3 to 4 minutes, or until the spinach has wilted and the garlic is fragrant. Set aside.
Meanwhile, in a medium bowl whisk the tahini, lemon juice, water, nutritional yeast, mustard, paprika, and salt. Add water, as needed to reach desired consistency.
Layer the english muffin, spinach, and egg. Drizzle with tahini gravy.
Enjoy!