Serves 2 to 4
- 1 Tbsp. olive oil
- Two 6 - ounce bags washed baby spinach
- Salt and freshly ground black pepper
- 1/4 cup (1/2 stick) unsalted butter
- 2 tsp. grated lemon zest
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh chives, plus more for garnish
- 2 whole English Muffins
- 4 large eggs
- 1/4 lb. sliced smoked salmon
Heat a large skillet over medium-high heat.
When hot, add the olive oil, then add the spinach in batches. Season with salt and pepper.
Cook the spinach, stirring with tongs, until it has completely wilted, about 5 minutes.
Remove from the heat and set aside.
Make the sauce: Melt the butter in a small saucepan over low heat. Remove from the heat,
stir in the lemon zest, juice, and chives, and season with salt and pepper. Set aside.
Toast the English muffins.
Poach the eggs: (The basic method is as follows:) Fill a large skillet or saucepan (with sides at
least 2 inches high) about three-quarters of the way with water. Bring the water to a simmer and season with salt.
Crack one egg at a time into a small bowl. Using a slotted spoon, stir the water in a circular motion to create
a little whirlpool in the pan. Slip the egg into the center of the swirling water. Cook the eggs for 2 to 3 minutes,
or until the whites have set (yolks should remain a bit runny). Use a slotted spoon to lift the eggs from water, drain
off any water.
While the eggs are cooking, place a quarter of the spinach on half of each muffin, and place
the salmon over the spinach. Top each portion with a poached egg, and garnish with extra chives. Drizzle the warm
sauce over each egg and serve immediately.
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