Poached Eggs & Garlicky Spinach with Yogurt Hollandaise

1. Poach the Eggs

Fill a large, deep skillet with water and bring it to a gentle simmer. Add one tablespoon of distilled white vinegar and one teaspoon of salt to the water. Gently slide each egg into the simmering water and poach for about 3 to 5 minutes. Remove with a slotted spoon and set aside.

2. Cook the Spinach

In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the fresh spinach, the remaining teaspoon of salt, and some pepper. Cook until the spinach wilts, about a few minutes.

3. Prepare the Yogurt Hollandaise

Whisk together plain yogurt, lemon juice, and Dijon mustard in a small bowl. Season with salt and pepper to taste. Continue whisking until well combined and smooth.

4. Assemble and Serve

Lay a generous amount of garlicky spinach on each plate. Top with a poached egg and drizzle the yogurt hollandaise over the top. Serve immediately.