1 English muffin, halved
1/4 cup store-bought Hollandaise sauce (we prepared Knorr’s)
1 fresh salmon fillet or 4 ounces smoked salmon
1 cup fresh spinach, or frozen creamed spinach
First, if using fresh salmon, preheat the oven to 375.
To poach eggs: We used the Ina Garten method: “Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.” –If you want the yolks slightly more cooked, put the lid on for the last 3 minutes while the eggs are in water.
If using fresh salmon, cook the salmon in the oven for 12-15 minutes, or until internal temperature is 135. While salmon cooks, toast the English muffins and warm up the Hollandaise. (Do not cook smoked salmon.)
Once eggs and salmon are cooked, prepare the eggs Benedict by plating English muffins, then topping them with fresh spinach. Evenly distribute the salmon between the two English muffins, then top each with an egg and even amounts of Hollandaise.