Rachael Ray's poached eggs with smoked salmon, potatoes and spinach (slightly adapted)
1 pound of baby red potatoes quartered
4 cups of baby spinach
1 tbs dijon mustard
3 tbs mayonnaise
2 tbs fresh dill
1 tbs white vinegar
3 or 4 pieces of smoked salmon, sliced
Boil a pot of salted water. Once the water is boiling add the potatoes and cook for 12-15 minutes. Drain them and spread them out on a baking sheet to cool (they cool down quickly this way). When they're cooled off mix them in a bowl with the spinach and the sliced salmon.
Combine the mustard, mayo, dill and lemon juice to make a dressing. Toss the potatoes, etc in the dressing. Save a little to put on top of the eggs.
Fill a small pot with water and boil. Add the teaspoon of vinegar. Once the water is boiling turn it down to a very low simmer. You want to see some air coming to the top but not a whole lot. Crack an egg into the water and swirl the water with a spoon, making sure the egg doesn't stick to the bottom. Repeat with the other three eggs. Cook for 3 or 4 minutes, then remove the eggs with a spoon and place the on paper towels to dry.
Put a little bit of the potato mixture on a plot, top with two eggs and a little bit of the left over dressing.
Notes: Rachael Ray usually adds chopped kalamata olives and capers to the potatoes. We never seem to have capers and Dan hates olives so I leave those out. I also usually substitute arugula for the spinach when I can find it.