Bring a pot of water to a rolling boil. Place eggs in the water and boil for exactly four minutes (you may go up to six if you prefer)

Place the eggs in a bowl of cool water and set aside.

Meanwhile, wilt the spinach by placing the spinach in a skillet with 1 teaspoon olive oil over medium heat. Heat until just wilted and place on a serving dish.

Carefully peel each egg, and place on top of the spinach.

Just before serving whisk the mustard,lemon juice, ranch, and champagne and drizzle over the spinach.

Sprinkle with salt and pepper and serve.