Poached Eggs with Wild Salmon and Spinach

2 servings

When sailing out of Woods Hole, if we are heading home in the morning, we often stop at the Fishmonger Cafe for breakfast . I got the idea for this from a breakfast I had there a few years ago. While they serve this topped with a Hollandaise sauce* (as in Eggs Benedict), I prefer the lighter mustard option.

Fishmonger uses  2 eggs per serving. For a lower cholesterol version, use 1 egg per person and put all of the spinach and salmon plus one egg on one muffin and serve the other muffin plain.

We are fortunate to have a neighbor who sells eggs; I picked up a box yesterday and made this (and took the photos) this morning.  Use the freshest eggs you can find for poaching;  the eggs will hold together so much better.

Heat water (about 1/2 inch deep) in medium skillet until almost boiling then add:

2 eggs (break egg into ramekin then gently place in water)

While eggs are cooking, toast:

2 English muffins, split with fork

Poach eggs until done, 5-6 minutes until white is set and yolk has filmed over; keep water at a simmer, not a hard boil  using a spoon to push the whites toward the yolk. (Alternatively poach eggs for 4 minutes then let sit in hot water for 4 more minutes)

Remove from pan, draining all excess water and place on warm plate.

Wipe out pan and add:

1 t butter or olive oil

2 c (4 oz) fresh baby spinach leaves

Stir and cook until spinach just begins to wilt. Divide

2 oz wild smoked salmon

then the spinach between the two muffin halves. Top with the eggs then

2 t Duck Trap Mustard Dill Sauce (available at Whole Foods) or a mix of Dijon mustard (such as Grey Poupon) and  chopped fresh dill.

* Recipe for Hollandaise Sauce

Combine in a blender:

3 egg yolks
1/2 t salt
1/8 t dry mustard
Sprinkle of cayenne pepper (optional)
1 T lemon juice

Blend, adding gradually:

8 T (hot) melted butter

Serve immediately or keep warm temporarily in top of a double boiler or in a bowl nested in a bowl of hot water.

Reviewed 5/12/17