2 whole everything bagels

2 tablespoons butter

a pinch of salt

1 pack baby spinach

6 ounces smoked salmon

cream cheese, to taste

2 large eggs

2 tablespoons white vinegar


1.   Bring a small pot of water to a boil.  Slice and toast the bagels.  Set them aside.

2.   Melt the butter in a large pan over medium heat and add the spinach.  Cover and cook 2 to 3 minutes, stirring once or twice, until wilted.  Season with salt and pepper, turn off the heat and set aside, covered.

3.   Add vinegar to boiling water and stir vigorously in a circular direction.  Quickly drop the eggs one at a time into the water, making sure they remain separated from each other.  Cook for about 2-1/2 minutes; the whites should be solid and the yolks should still be soft.

4.   Transfer the eggs to a paper towel while you construct the bagels.  Spread the bottom half of the bagel with cream cheese, lay a few slices of salmon on top, add spinach and then the egg.  Finish with the top half of the bagel and serve immediately.

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