EGGS BENEDICT WITH SMOKED SALMON AND SPINACH
- 2 cups frozen or fresh chopped spinach, thawed
- 4 ounces smoked salmon, thinly sliced
- 4 large organic free-range eggs
- 1 large tomato
- 1/2 cup Hollandaise sauce or (recipe follows)
- In a saucepan, cook the spinach, drain well, and return it to the pan. Place the salmon in the pan next to the spinach.
- Use an egg poacher to poach the eggs according to the manufacturer’s directions. (If you don’t have an egg poacher, add enough water to two medium saucepans to fill them about 2 inches deep.
- Add 1 teaspoon salt and 2 teaspoons vinegar to each pan and bring to a gentle simmer.
- Crack 2 eggs into two separate small bowls, keeping the yolks intact. When the water is simmering, use the handle of a spatula or spoon to quickly stir the water (one pan at a time) in one direction until the water is swirling in the pan.
- Gently drop 1 egg at a time into the center of the whirlpool in each pan. The swirling water will help prevent the white from feathering or spreading out in the pan.
- Cover and let the eggs poach, setting your timer for 5 minutes; leave the eggs untouched while poaching.
- Repeat for the second serving of eggs.
- While the eggs are poaching, gently warm the spinach, smoked salmon, and Hollandaise sauce. Put one thick tomato slice on each of two plates. Divide the warm spinach between the two plates. Top each with half the salmon.
- When the eggs are ready, remove them from the water with a slotted spoon, place each poached egg on top of the spinach and salmon, and drizzle with Hollandaise.