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Ingredients

• 1 cup baby arugula
• 1 cup baby spinach
• 2 tablespoons butter
• 3 large egg yolks
• 4 eggs, poached
• 1 tablespoon fresh dill or 1 tsp. dried
• 1 lemon
• 2 slices thick multigrain bread
• Salt and pepper to taste
• 8 ounces smoked salmon
• 2 tablespoons water
• 1 tsp. Worcestershire sauce

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
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Step 2

• Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
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Step 3

• Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.Poach the eggs:Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.Meanwhile, toast bread.
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• Length: 5 minutes

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Step 4

• Place toast on plates and top with arugula, spinach and salmon.
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Step 5

• Place eggs on top of salmon and spoon hollandaise over the top.
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Step 6

• Garnish with dill, salt and freshly cracked black pepper and serve.
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