Instructions

• Drain the steamed spinach (8–9 ounces) thoroughly: place in a fine-mesh sieve or on several layers of paper towels and press or squeeze out as much excess water as possible. Transfer the drained spinach to a bowl.
• Break or flake the broiled salmon steaks into pieces and divide the salmon evenly into four portions. Keep warm or set aside.
• Poach the 4 eggs: bring a wide, shallow pan of water to a gentle simmer, slip each egg into the water (one at a time), and cook until the whites are set and yolks reach your desired doneness (about 3–4 minutes for runny yolks). Remove eggs with a slotted spoon and drain briefly on paper towels.
• Divide the drained spinach into four equal portions and place one portion on each serving plate, forming a nest or flat layer.
• Top each spinach portion with one portion of the broiled salmon, then place one poached egg on top of each salmon portion.
• Spoon hollandaise sauce over each egg and season with salt and pepper to taste. Serve immediately.