EGGS FLORENTINE BAGELS (for two)
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.