Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway 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 using dried), salt, and pepper

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

Place toast on plates and top with arugula, spinach and salmon

Place eggs on top of salmon and spoon hollandaise over the top

Garnish with dill, salt and freshly cracked black pepper and serve