Author: Bob and Robin Young

Source: Adapted From Dr Weil’s Daily Blog, Your Health Today

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Fill a medium pot with water and bring it to a boil. Drop in the washed spinach and cook for 3 minutes, stirring several times. Drain the spinach in a colander. Put a bowl or plate directly on top of the spinach, inside the colander, and press down to squeeze all excess water from the leaves. Cover and set aside.

2

Fill the bottom of a double boiler halfway with water and place over medium heat. Set the top pot over the water and drop in the egg yolk. Add the orange juice and stir until blended. Stir in the balsamic vinegar and the lemon juice, then the turmeric, salt, and butter. Add 1 teaspoon of the dill and whisk until all the in gradients are thoroughly blended and the sauce has a thick creamy consistency (approximately 2 minutes).

3

Remove the top part of the double boiler and set aside. Pour the white vinegar into the water in the bottom pot and heat it just to the boiling point. Gently crack the eggs one by one into the simmering water, and poach for 3 minutes. Remove the eggs with a slotted spoon and let the water drip from the spoon so they aren’t watery. Transfer the eggs to a warm platter and cover.

4

Toast the English muffins on the middle rack under the broiler. Remove them from the oven and pot them on plates. Place 1 tomato slice on each muffin half and spoon ¼ cup of the cooked spinach on top. Arrange 1 poached egg on top of that and drizzle a spoonful or so of the Orange and Dill Sauce over everything. Sprinkle some of the remaining 1 teaspoon of chopped dill and black pepper (optional) over the sauce as garnish. Serve immediately.