For Hollandaise Sauce:
Melt the butter in a small saucepan over medium heat, being careful not to let it start to brown.
In a separate small bowl, beat the egg yolks. Add the lime juice, cream, salt and pepper. Add the melted butter to the egg mixture very slowly, a little bit at a time, stirring constantly. (This will ensure that the egg mixture does not start to curdle).
Once the butter has been added, place the mixture back into the saucepan. Cook on low heat, stirring constantly, for just about 30 seconds. Remove from heat and set aside.
To poach the eggs, first fill a medium size pot with about 3 inches of water. Heat the water on high heat until it starts to steam and bubble, just before boiling point. If the water is boiling it is too hot!
Crack one egg into a small dish or cup. Add a splash of white vinegar to the pot of water. Use a large slotted spoon to swirl the water in the pot to create a gentle whirlpool. Carefully pour the egg into the center swirl of the water.
Once the egg is cooking in the water, make sure to watch the water temperature so that the water never begins to boil. (This may mean adjusting the water to medium heat so that the water stays just below boiling point). The time of cooking will depend on how well done you want the yolk of the egg to be. (About 5 minutes should yield a soft yolk.)
In the meantime, lightly cook the spinach. Add about 1 tablespoon of butter to a skillet over medium heat. Once the butter has melted, add the spinach and cook just until it begins to wilt.
Slice the dinner rolls in half and toast them. Add a tomato slice to each half, followed by a spoonful of spinach.
Once the eggs are done cooking, remove from the water with a large slotted spoon and place on top of the spinach. Top with hollandaise sauce and enjoy!