Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Name: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 cup Arugula (1 cup baby arugula); 1 cup Baby Spinach (1 cup baby spinach); 2 tbsp Butter (2 tablespoons butter); 3 pieces Egg Yolks (3 large egg yolks); 4 pieces Egg (4 eggs, poached); 1 tbsp Dill (1 tablespoon fresh dill or 1 tsp. dried); 1 piece Lemon (1 lemon); 2 slices Multigrain Bread (2 slices thick multigrain bread); 0 pieces Salt and Pepper (Salt and pepper to taste); 8 oz Salmon (8 ounces smoked salmon); 2 tbsp Water (2 tablespoons water); 1 tsp Worcestershire Sauce (1 tsp. Worcestershire sauce)

25 minFrench

Servings2

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Pescatarian

Steps

1Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
2Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
3Whisk 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.
4Place toast on plates and top with arugula, spinach and salmon.
5Place eggs on top of salmon and spoon hollandaise over the top.
6Garnish with dill, salt and freshly cracked black pepper and serve.