Instructions

Process 2 large egg yolks, 1 tablespoon lemon juice, 1 teaspoon hot sauce, and ¼ teaspoon table salt in blender until frothy, about 10 seconds, scraping down sides of blender jar as needed. Melt 12 tablespoons unsalted butter in small saucepan over medium heat and cook until butter registers 180 degrees, about 1 minute. Transfer butter to 1-cup liquid measuring cup. With blender running, very slowly drizzle hot butter into yolk mixture and process until mixture is smooth and creamy, about 1 minute. Adjust consistency with hot water as needed, a teaspoon at a time, until hollandaise sauce drips slowly from spoon; set aside.
Using fork, mash 2 tablespoons softened butter and 1 tablespoon all-purpose flour together in bowl to form smooth paste; set aside. Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add 6 ounces tasso ham, cut into ¼-inch pieces, and cook until browned, about 5 minutes. Using slotted spoon, transfer about half of ham to plate; set aside. 
Stir 3 minced garlic cloves into ham remaining in skillet and cook over medium heat until fragrant, about 30 seconds. Add 10 cups baby spinach, 1 handful at a time, allowing each to wilt slightly before adding next; cook until uniformly wilted, about 4 minutes. Stir in 1⅓ cups marinated artichoke hearts, chopped; 1½ cups grated Parmesan cheese; 1 cup heavy cream; ½ teaspoon pepper; pinch ground nutmeg; ½ teaspoon salt, and remaining 1 teaspoon hot sauce until combined and bring to simmer. Stir in flour mixture until incorporated. Cook until cream mixture thickens and clings to spinach, about 1 minute. 
Off heat, use silicone spatula to clear eight 1½-inch wells in spinach mixture (7 wells around perimeter and 1 in center; cream will run back into bottom of wells.) Working with 8 eggs, crack 1 at a time into small bowl, then use bowl to pour egg into cleared well in skillet (using spatula as needed to guide and tuck egg into well).  Sprinkle eggs with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. 
Bring mixture to simmer over medium heat (there should be small bubbles across most of surface). Cover, reduce heat to medium-low, and cook, rotating skillet as needed to ensure even cooking, until yolks are opaque and whites are softly but uniformly set, 3 to 6 minutes. (If you prefer fully set yolks, set covered skillet aside off heat until eggs have firmed up, about 2 minutes longer.) 
Spoon individual portions of egg and spinach mixture onto each 4 split and toasted English muffin half. Drizzle eggs with hollandaise sauce, and sprinkle with reserved ham and 2 tablespoons minced parsley. Serve with extra hot sauce.