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1
Preheat the oven to 425u00b0 F.
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2
Line a cookie sheet with aluminum foil and lay the bacon slices on the sheet. Place the bacon in the oven and bake for 20 minutes until crisp. Remove from the cookie sheet and blot with a paper towel.
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3
In a wide 3-quart heavy saucepan (about 10 inches wide), combine enough water to just cover the egg (about 2 quarts) and add the vinegar. Bring to a simmer. Break 1 egg into a small bowl or cup and slide it into the simmering water. Repeat with each remaining egg, spacing them evenly in the saucepan, and poach at a bare simmer until the whites are firm and the yolks are still runny, 2-3 minutes. When cooked, transfer the eggs to paper towels with a slotted spoon.
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4
Pat the salmon dry between paper towels and sprinkle with salt and pepper. In a 12-inch non-stick skillet, heat the olive oil over moderately high heat until hot, but not smoking and saute the salmon, skin side down for 3 minutes. Reduce the heat to moderate and cook the salmon 4 minutes more. Turn the salmon and saute over moderately high heat about 2 minutes. Reduce the heat to moderate and cook until just cooked through, about 5 more minutes. Slice each fillet gently with a serrated knife.
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5
In a medium bowl, toss the arugula with the lemon olive oil and season with salt and pepper
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6
To serve, place the toasts on individual plates. Layer with the arugula, two bacon slices, slices of salmon and one poached egg. Drizzle with Hollandaise and season with freshly ground pepper.
