April 8th, 2012
Excerpted from Stonewall Kitchen Favorites By Tyler Florence
Heat a large skillet over medium-high heat.
When hot, add olive oil, then add spinach in batches. Season with salt and pepper. Cook spinach, stirring with tongs, until completely wilted, about 5 minutes. Remove from heat and set aside.
To make sauce, melt butter in a small saucepan over low heat. Remove from heat, stir in lemon zest, juice, and chives, and season with salt and pepper. Set aside.
Separate and toast English muffins.
While eggs are cooking, place a quarter of spinach on each English muffin half, and place salmon over spinach.
Lift eggs from water with a slotted spoon, and place on towel-lined plate.
Top each portion with a poached egg, garnish with extra chives.
Drizzle sauce over each egg and serve immediately.