Smoked Salmon With Creamed Spinach and Poached Egg

• 1 pint heavy cream
• 2 10-ounce bags fresh spinach
• 2 tablespoons butter
• Salt, pepper and nutmeg to taste
• 10 eggs
• 1 tablespoon white vinegar, approximately
• 10 slices smoked salmon
• 10 sprigs dill

1. Simmer cream to reduce by half.
2. Wash spinach and steam in water that clings to leaves until done, five to seven minutes.
3. Let drain thoroughly, pressing to remove moisture.
4. Puree.
5. Return to heat with butter and seasonings to taste.
6. Stir in cream.
7. Set aside.
8. Poach eggs in water to cover with white vinegar.
9. Butter pan so eggs will not stick.
10. Plunge eggs into cold water to stop cooking.
11. Trim off uneven edges.
12. Set aside.
13. These can be stored up to 24 hours in cold water in the refrigerator.
14. To serve, bring eggs to room temperature and reheat in hot, not boiling, water.
15. Reheat spinach.
16. On each plate, arrange spinach with a slice of salmon, an egg and a sprig of dill.

heavy cream, fresh spinach, butter, salt, eggs, white vinegar, salmon, dill

Taken from cooking.nytimes.com/recipes/10480 (may not work)