• 4 eggs (for poaching)
• 1 bag salad greens, washed
• 4oz smoked whitefish, picked
• croutons or toast (optional)

1. Bring a saucepan of water to a simmer, adding a good pinch of salt and squeeze of lemon (or splash of vinegar)
2. Poach the eggs in the simmering water
3. Scatter the greens on the serving plate and dot with the smoked whitefish, adding the toast or croutons if using. Don’t dress the greens because the Hollandaise and the runny yolk will provide enough seasoning and flavor.
4. Lift the egg from the water, drain any extra
5. Place the egg on the salad greens and drizzle generously with Hollandaise

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