Salmon Eggs Benedict

 1 (.9 oz ) pkg hollandaise sauce mix

1 cup milk

1/4 cup butter

4 English muffins, split

6 cups baby spinach, from 5 oz pkg.

1 (4 oz) pkg sliced smoked slamon

8 eggs, poached

1/2 tsp cracked black pepper

1.  Heat oven to 400 degrees.  Prepare sauce mix with milk and butter according to package directions; cover pot to keep sauce warm.

2.  Meanwhile, toast English muffins.  Coat 12 inch nonstick skillet with cooking spray; heat over medium heat.  Add spinach; cook, stirring, until wilted, 2-3 minutes.  Drain spinach if necessary; divide evenly among English muffin halves.

3.  Top each muffin with smoked salmon and 1 poached egg.  Spoon hollandaise over eggs.  Sprinkle with pepper. Serve immediately.