Place the eggs in a small saucepan of cold water and bring to the boil over a moderate heat. Cook for 8 minutes then drain and run under cold water for 1 minute.
Heat the olive oil in a large frying pan set over a moderate heat. Sauté the spinach for 1-2 minutes, working in batches, then spoon onto the centre of serving plates.
Top with a few slices of tomato. Peel the eggs and slice thinly.
Sit on top of the tomato, then arrange the radish slices around the perimeter of the spinach.
Drape strips of smoked salmon on top and drizzle the cream over and around the salad. Garnish with a basil leaf and some salt and pepper before serving.