Fill a pot 2 in. deep with water and bring to a simmer over medium-low. Whisk 2 egg yolks with 1/2 cup 2% plain yogurt, 1 tbsp melted unsalted butter, 1/2 tsp each Dijon mustard and lemon zest and 1/4 tsp salt in a heatproof bowl wide enough to cover the pot completely. Place bowl over simmering water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat and set aside.

Add 1 tbsp white vinegar to simmering water and poach 4 eggs according to directions above.

Heat a very large non-stick frying pan over medium. Add 1 1/2 tsp olive oil, then half a 454-g pkg baby spinach. Cook, stirring frequently, until spinach wilts, 1 to 2 min. Remove to a large bowl. Repeat with another 1 1/2 tsp olive oil and remainder of the package of spinach. Set aside.

Toast 2 whole wheat English muffins. Place a half on each plate. Divide 130-g pkg smoked salmon between 4 halves, then top with spinach and poached eggs. Whisk hollandaise, then spoon over each egg. Season with fresh pepper. Sprinkle with 1 tbsp finely chopped chives.

SERVES 4 | PER SERVING 311 calories, 21 g protein, 20 g carbs, 17 g fat, 5 g fibre, 784 mg sodium. Excellent source of vitamin B6.