When poaching eggs, my secret (and about 1 million other cooks) is to add a bit of vinegar to the water, which helps the egg whites congeal. I use whatever white vinegar I have on hand: regular white, rice wine or champagne. You won’t taste the flavor, but it is the trick not to miss. when it comes to poaching.
When cooking for a crowd, toast all of the English muffins on a sheet pan in the oven. You can also par boil the eggs and set aside then dunk back into the hot water just before serving. Do be sure to drain all of the water from the eggs, nobody wants watered down sauce or a soggy muffin.
If you’re not a fan of the spicyness of arugula, give spinach a try. Or sauté some kale with garlic and shiitake mushrooms for a vegetarian treat.