To prepare the Dutch sauce, you need to separate the yolk from the protein, beat the yolk with the addition of 5 g of water in a water bath, add lemon juice, salt, pepper, pour melted butter in a thin stream, beat until a homogeneous airy mass.
Heat the bread in a toaster 2 slices, fry the spinach in butter with garlic, salt. Put the finished bread on a plate, fried spinach on top, put the poached eggs, pour over the hollandaise sauce. Garnish with caviar, basil branch, and basil oil.
To prepare poached eggs, add a couple of drops of table vinegar to boiling water, for better protein clotting, stir, make a funnel, stir for about a minute. Then break the egg and cook for 3 minutes.