Poached Eggs with Grainy Mustard Vinaigrette

For grainy mustard vinaigrette,in a small saucepan stir together mustard, vinegar, and olive oil. Bring to boiling, stirring to combine. Reduce heat; keep warm until serving.

Grease 4 cups of an egg poaching pan with cooking oil. Place poacher cups over pan of boiling water (water should not touch bottoms of cups). Reduce heat to simmering. Break one of the eggs into a measuring cup. Carefully slide egg into a poacher cup. Repeat with remaining eggs. Cook, covered, for 6 to 9 minutes or until the whites are completely set and yolks begin to thicken but are not hard.

To serve, place spinach on 4 plates. Loosen poached eggs by running a knife around edge of each poacher cup; invert poacher cups and slip eggs onto spinach. Stir vinaigrette and pour over eggs. Season with salt and pepper. Makes 4 servings.