Ingredients: 1 cup baby arugula,1 cup infant 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
Directions: Fill a medium pan about midway 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 utilizing dried), salt, and pepper. Whisk the active ingredients together and after that position the bowl on top of the pan. Keep stirring the egg mixture for about 5 minutes or until it starts to thicken. Make sure you don’t scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.Instructions: Fill a medium saucepan with water, include a splash of white vinegar (optional, but this helps hold the whites together which results in perfectly shaped eggs) and bring to a mild simmer. You desire tiny bubbles just, not a rolling boil. Gently include eggs to water and poach until deisred doneness., On the other hand, toast bread., Place toast on plates and top with arugula, spinach and salmon. Location eggs on top of salmon and spoon hollandaise over the top. Garnish with dill, salt and freshly cracked black pepper and serve.