Lox Eggs Benedict with Dandelion Greens

Heat oil in a medium skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add dandelion greens and cook until bright green but still crunchy. Season with salt and pepper and set aside.

Fill a medium saucepan with cold water and heat over medium heat until a few bubbles form but water is not simmering or boiling. Add vinegar and stir to combine.

Crack one egg at a time into a small bowl and carefully transfer to cooking liquid. Cook two eggs at a time for about 3 to 4 minutes to desired doneness. Remove with a slotted spoon and set on a paper-towel-lined plate to drain. Repeat with remaining eggs.

To make the hollandaise sauce, melt butter in a small saucepan for about 5 minutes. Skim off and discard any white particles so butter looks completely yellow and is clarified. Place egg yolks in the blender jar, season with salt and pepper, and begin to blend on high. Slowly add butter in a constant stream until sauce becomes thick. Add lemon juice until sauce becomes more pourable, and add a pinch of cayenne.

To assemble, place toasted bread on serving plates and top each with 2 slices of lox, dandelion greens, 1 egg, and then drizzle with sauce. Serve immediately.