Poached Eggs with Smoked Salmon

My husband insists that he doesn't like Rachael Ray. Yet every time I make one of her recipes he seems to like it. This is a real winner in our house, last night he said "I love when you make this one." It's also popular with my brother (the ultimate carnivore and bottom-less pit) and my Dad (who has more food sensitivities than anyone I've ever met).

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

lemon juice

1 tbs dijon mustard

3 tbs mayonnaise

2 tbs fresh dill

1 tbs white vinegar

4 eggs

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.