- 2 tbsp butter
- 1 shallot
- 3 - 4 cups spinach leaves
- 1/2 cup lemon verbena vinegar
- 1/4 cup cream
- 1 tbsp lemon verbena vinegar for egg water
- 8 crumpets or English muffins
- 8 eggs
- 8 slices smoked lox
- garnish with fresh chives and blossoms
- salt and pepper to taste
For the sauce: melt the butter and add shallot. Cook until it is soft but not brown. Add the lemon verbena vinegar. Add half of the spinach until wilted then add the remaining spinach. Cook until soft, puree and add salt and pepper and cream. Poach eggs until whites are firm and yolks are still soft. About four minutes. Keep water below a simmer. Remove from water with slotted spoon removing excess water.
Toast crumpets place two crumpets on each plate and top with egg, add slice of salmon. Reheat the sauce and spoon over the salmon, sprinkle with chives and blossoms.
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