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1
Fill a medium pot with water and bring to a boil.
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2
Drop in the spinach and cook 3 minutes, stirring several times.
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3
Drain and place a bowl or plate directly on top of the spinach in the colander and press down to squeeze all excess water from the leaves.
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4
Cover and set aside.
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5
Fill the bottom of a double boiler halfway with water and place over medium heat.
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6
Set the top pot over the water and drop in the egg yolk.
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7
Add the orange juice and whisk until blended.
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8
Whisk in the balsamic vinegar and lemon juice, then the turmeric, salt, and butter.
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9
Add 1 teaspoon of the dill and whisk until all ingredients are thoroughly blended and the sauce has a thick, creamy consistency (about 2 minutes).
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10
Remove the top part of the double boiler and set aside.
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11
Pour the white vinegar into the water in the bottom pot and heat it to just under the boiling point.
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12
Gently crack the eggs one by one into the simmering water and poach for 3 minutes (I prefer my poached eggs a little firmer, so I cook them for 4 minutes).
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13
Remove the eggs with a slotted spoon and let the water drain from them.
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14
Transfer the eggs to a warm platter and cover.
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15
Toast the English muffins, then place them on 6 plates.
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16
Place 1 tomato slice on each muffin half and spoon 1/4 cup of the cooked spinach on top.
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17
Top each with one poached egg, drizzle a spoonful of the sauce on top,.
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18
and sprinkle with the remaining dill and some black pepper (optional).
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19
Serve immediately.
