Norwegian Eggs Benedict

Inspired and adapted from a recipe from Sweet Paul magazine.

• Ready In: 14 mins
• Serves: 4

Ingredients

• 4  cups water
• 1  tablespoon white wine vinegar
• 4  large eggs
• 4  slices  brioche bread (toasted and buttered)
• 1  cup  Baby Spinach
• 4  large smoked salmon, slices
•  salt and pepper, to taste
•  prepared  hollandaise sauce (Blender Hollandaise Sauce is very good)

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.