In a small bowl, add Icelandic Provisions plain skyr, lemon juice, Dijon mustard, turmeric, paprika, and sea salt. Whisk together until emulsified. Set aside.
Break 1 egg into a fine mesh strainer over a bowl. tip the strainer around to help separate the thin parts of the egg white from the thick part of the egg white. Tap the strainer against the side of the bowl to allow the thinner part of the egg white to fall through. The thick part of the egg white and the egg yolk will remain. Pour the egg into a ramekin and set aside. Toss the thinner egg white from the bowl. Repeat with each egg.
In a medium-size saucepan, bring 4 inches of water to a boil. When the water reaches a boil, turn off the heat and slide each egg, one at a time into the water. Let them cook until egg whites are slightly firm about 2-3 minutes. Egg yolk will be runny.
Use a slotted spoon to remove the eggs. Place them on a clean plate and set aside.
Toast the English muffins.
Place the spinach, a tomato slice, 1/4 of the smoked salmon and a poached egg on one half of the English muffin.
Pour 1/4 of the skyr mixture over each egg, and sprinkle some dill on top before serving.
Repeat the process for the other three halves English muffins, and serve immediately.
*The best quality poached eggs are with fresh eggs as the egg white will be at its thickest and produce a good shape.
*For best results poach two eggs at a time.
Serving size: 1 English muffin Calories: 330 calories, Fat: 12.5 grams, Saturated fat: 4 grams, Carbohydrates: 30 grams, Sugar: 7.5 grams, Sodium: 540 milligrams,Fiber: 6 grams, Protein: 25 grams, Cholesterol: 380 milligrams