This is my take on classic eggs Benedict. It’s so much tastier made with smoked fish than Canadian bacon in my humble opinion! Search out wild smoked salmon, since it’s much leaner than farm-raised and has much better flavor.
Nearly every meal—and certainly every party or gathering—in Norway includes at least one smoked salmon dish. In fact, when I was growing up, it seemed as though we ate salmon morning, noon, and night. In my travels throughout the United States, I’ve found great smoked salmon everywhere, and I still eat it all the time.
1 tablespoon butter
5 ounces baby spinach
Salt and freshly ground pepper
4 slices white bread, toasted
8 large slices smoked salmon
2 tablespoons white vinegar
4 large eggs
- Bring a large pot of water to a simmer.
- Melt the butter in a medium saucepan over medium-high heat. Add the spinach and stir until it’s wilted, 1 to 2 minutes. Season with salt and pepper.
- Divide the spinach among the toasts and top each with 2 slices of the salmon.
- Add the vinegar to the simmering water.
- Crack an egg into a cup and gently pour it into the water. Repeat with another egg. Simmer until the whites are set, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Trim away the ragged white pieces and discard. Poach the remaining 2 eggs.
- Place a poached egg on top of each salmon toast and serve right away.
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