INGREDIENTS

2 sandwich thins or English muffins

2 eggs

salt and pepper to taste

1/2 cup flaked cooked salmon or lox

2 tablespoons olive oil or butter

2 tablespoons store bought balsamic vinaigrette dressing (optional)

1 cup arugula and baby spinach mix

Hollandaise Sauce

INSTRUCTIONS

In a non-stick skillet on medium low heat, add olive oil and crack the egg into the pan. Season with salt and pepper.

Add a teaspoon of water and cover for 2 mins or until the yolk cooks to preference.

Remove pan from heat and place eggs on a plate.

Add spinach and arugula mix to one side of bread and then add salmon pieces and top with the egg. Drizzle with hollandaise sauce.