Bring a large pot of water to a simmer.

Melt butter in a medium saucepan over medium-high heat. Add the spinach and stir until it’s wilted, 1 to 2 minutes. Season with salt and pepper.

Divide spinach among toasts and top each with 2 slices of the salmon.

Add vinegar to the simmering water.

Crack an egg into a cup and gently pour it into the water. Repeat with another egg. Simmer until whites are set, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Trim away the ragged white pieces and discard. Poach the remaining 2 eggs.

Place a poached egg on top of each salmon toast and serve right away.

Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photo credit: © Alexandra Grablewski.