Smoked Salmon Benedict

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Shallot-Thyme Hollandaise

1 tablespoon white vinegar

8 large eggs

1 tablespoon minced shallots

1 tablespoon extra-virgin olive oil

1/4 teaspoon grated lemon rind

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

1 (6-ounce) package baby spinach leaves, cleaned and dried

1 teaspoon fresh lemon juice

4 large slices hearty bread or English muffins, toasted

4 ounces cold- or hot-smoked salmon

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