Norwegian Eggs Benedict - cooking recipe

Ingredients

4 cups water
1 tablespoon white wine vinegar
4 large eggs
4 slices brioche bread (toasted and buttered)
1 cup Baby Spinach
4 large smoked salmon, slices
salt and pepper, to taste
prepared hollandaise sauce (Blender Hollandaise Sauce is very good)

Preparation

Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
Serve while egg is hot.