Prepare the Hollandaise sauce, melt 3.5 oz (100 gr) butter in a small pan. Place 2 yolks into the heatproof glass bowl and start whisking.
Place the bowl on top of a saucepan of barely simmering water, so that water not to touch the eggs.
While whisking add one tablespoon of lemon juice and one tablespoon of white wine vinegar.
When the eggs mixture starts doubling in size, slowly start adding the butter.
Whisk constantly in order the ingredients not to split.
Once it is thickening up nicely, have a little taste and season the sauce with salt and pepper.
Switch off the stove and leave the Hollandaise sauce on a water bath.
Fry 8 slice of bacon.
Wash 4 eggs thoroughly.
Take an empty cup, then tear off a strip of cling film, place it at the top of the cup and make a pocket.
Pour a little oil and grease the sides.
Beat one egg in this ‘pocket’ so that the yolk remains intact. Season with salt and pepper.
Gently lift a cling film out of the cup and twist it around so you will obtain a little pocket with the egg inside.
Repeat this step with the other three eggs.
Pour eggs carefully into the water and leave them for 3-4 minutes.
Pull out the eggs from the pot and gently remove the cling film.
Prepare the 4 pieces of fluffy french baguette for the base.
Spoon some Hollandaise sauce on each piece of the baguette.
Arrange the eggs on the top.
Garnish each plate with 2 slices of bacon(or smoked salmon) and some arugula.