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:
1 t vinegar (to help congeal egg white)
2 eggs (break egg into ramekin then gently place in water)
While eggs are cooking, toast:
2 English muffins, split with fork
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.
FYI this is a recipe for Hollandaise Sauce (and why I don't use).
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.