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.

** While I used to add 1 t vinegar to the poaching water, reading Harold McGee has convinced me not to. In Keys to Good Cooking (page 219) he writes, "Don't add vinegar to poaching water. It's ineffective at controlling the shape, and flavors the egg." In On Food and Cooking (page 90)he explains, "Adding salt and vinegar to the cooking water, for example, does speed coagulation, but also produces shreds and an irregular film over the egg surface. An unconventional but effective wat to improve the appearance of poached eggs is simply to remove the runny white from the egg before poaching. Crack the egg into a dish, then slide it into a large perforated spoon and let the thn white drain away for a few seconds before sliding the egg in the pan."  I have not tried this technique.

Revised 1/7/2025 deletion of vinegar to poaching water explained