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
Instructions:
- Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
- Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
- 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.
- Place toast on plates and top with arugula, spinach and salmon.
- Place eggs on top of salmon and spoon hollandaise over the top.
- Garnish with dill, salt and freshly cracked black pepper and serve.
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