Brush whole-grain bread with honey mustard; top with fresh spinach. Bring 2 cups water and 1 teaspoon white vinegar to a boil. Crack egg into a small cup and then pour into boiling water; cook 3-5 minutes; serve poached egg atop spinach.
Whisk together 2 eggs, 1 tablespoon water, salt and pepper. Pour into hot skillet; turn pan to coat. When bottom is done, top one half with 1/3 cup diced smoked salmon and 1 tablespoon each drained capers and nonfat sour cream. Fold over; heat through. Sprinkle with dill.
Dunk 2 slices whole-grain bread into mixture of 1 egg, 1/4 cup nonfat milk and 1/2 teaspoon ground cinnamon; brown both sides in hot nonstick skillet; serve with maple syrup.