Start with cleaning the spinach. If your spinach came from the farmer's market or your garden, I always prefer to soak it in a bowl full of water. The spinach tends to rise to the surface while the dirt and grime sink to the bottom. Rinse the leaves and pat dry.
In a skillet over medium heat, melt tablespoon of butter. Add spinach, sprinkle some salt and desired fixings. Or just leave it plain with butter and a dash of salt.
Vigorously whisk egg yolks, lemon juice and water in a small glass bowl. Place the bowl over a saucepan (or double broiler) with an inch of simmering water on low heat making sure bowl does not touch the water.
Continuously whisking, the sauce should double in volume as the heat from the water gently thickens the egg yolks, approximately 5 minutes.
Add butter, combining well after each tablespoon. If it gets too thick, add another teaspoon or so of warm water and whisk rapidly.
Take off heat, add turmeric, paprika and salt. Keep covered in a warm area until ready to spoon over the breakfast salad.
Assembling Breakfast Salad:
Spread a handful of raw spinach or sping mix on the bottom of the plate, followed by the wilted spinach.
Add sliced tomatoes, avocados, and chopped hard-boiled eggs.
Top with sardines. Spoon hollandaise sauce over the breakfast salad. You may further garnish with dill or chives.
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