Total Time
14mins
Prep 10 mins
Cook 4 mins

Inspired and adapted from a recipe from Sweet Paul magazine.

Ingredients Nutrition

Directions

  1. Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
  2. Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
  3. Serve while egg is hot.
Most Helpful

This is delicious! I love the salmon and spinach with the poached eggs. I like this better than the regular Eggs Benedict. Easy to make but looks like you spent a long time preparing! I will be making this again. Made for ZWT 6.

susie cooks June 07, 2010