Poach only two to three eggs at a time. Allow the eggs to poach for 2 minutes. Then remove from the saucepan and place in cold water. Continue until all 10 eggs are poached. Heat the Béarnaise sauce up and season with salt and pepper. Toast the slices of bread. Sauté the spinach in a little oil and season with nutmeg, salt and pepper.. Pour into a bowl, then set aside. Toast the muffins, either in a toaster oven or pan frying them in a little butter, cut side down, in a skillet over medium heat until crispy, about 5 minutes. If you use a toaster oven, spread each half with about 1-2 tsp softened butter. Poach the eggs.
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2.Mix the chopped dill, salt, and pepper with the cream cheese in a small bowl using a spoon. 3.Next, heat a large pot of water on the stove on high. As the water heats, cut the english muffins in half and toast them in a toaster oven or toaster. Spread the dill cream cheese on the toasted english muffins, and then top with slices of the smoked.. Instructions. Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper. Rub the bottom of the salmon with oil and place it skin down on the parchment paper. Season salmon with salt and pepper. Bake for 13-18 minutes, depending on the size and thickness of your salmon piece.