Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Ingredients

• 1 cup baby arugula 
• 1 cup baby spinach 
• 2 tablespoons butter 
• 3 large egg yolk 
• 4  eggs 
• 1 tablespoon dill dried fresh
• 1  optional: lemon 
• 2 slices bread thick
• 2 slices bread thick
• 2 servings salt and pepper to taste
• 8 ounces salmon smoked
• 2 tablespoons water 
• 1 tsp worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk

Directions

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