Egg Benedict with smoked salmon and arugula

Ingredients for 2 servings:

• 2 toasties (rye toasties)
• some butter
• 1 garlic clove(s)
• 8 arugula leaves
• 1 onion(s), red
• 100 g smoked salmon
• 2 eggs
• 1 tbsp vinegar
• 80 ml hollandaise sauce
• salt and pepper
• a few sprigs of dill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

Bring the water to a boil with vinegar and salt. Place the hollandaise sauce in a bain-marie. Toast the toast in the toaster until slightly crispy. Brush with a little butter, rub with garlic and add a little salt. Top with the arugula. Thinly slice the onion and place three slices on each piece of toast, then place the salmon on top. Poach the eggs in the hot, but no longer boiling, vinegar water for about 1-3 minutes, longer or shorter, depending on the size, and then place them on the salmon with a ladle. Carefully pour the warm hollandaise sauce over the eggs and garnish with some fresh dill. If you don’t like arugula, you can use some spinach instead.