Egg, Spinach, Salmon and Hollandaise on Toast

How To Make 

1. For the hollandaise: Place butter in mixing bowl and melt 4 min/70°C/speed 2. Transfer to a jug and set aside.
2. Insert butterfly whisk. Place water, lemon juice, egg yolks, salt and pepper in mixing bowl then heat 2 min/70°C/speed 4.
3. Mix 4-5 min/70°C/speed 4 while very slowly pouring reserved melted butter onto mixing bowl lid, letting it drizzle around measuring cup in a thin stream onto rotating blades to create an emulsion (see tips). Serve immediately.
4. For the eggs: Place eggs and water (to 1 litre mark) into mixing bowl.
5. Turn selector to desired cooking point and start Egg Boiler.
6. Carefully remove simmering basket. Use a slotted spoon to carefully transfer eggs a colander and run under cold water to stop the cooking process.
7. For Salmon and Spinach: Place salmon onto a piece of wet, well-wrung baking paper and sprinkle with salt and pepper and drizzle with oil.
8. Tightly wrap salmon in baking paper and place into Varoma dish.
9. Place water into mixing bowl. Place Varoma with fish into position, secure Varoma lid and steam 20 min/Varoma/speed 2
10. With 5 minutes left place Spinach in Varaoma Tray and replace lid
11. Flake Salmon and set it and the spinach aside
12. To assemble; Spread the cream cheese over the toast, add the wilted spinach and salmon flakes
13. Cut the eggs into quarters and place on the toast.
14. Top with a generous drizzle of hollandaise sauce and finish of with fresh chives