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    Poached Eggs & Garlicky Spinach with Yogurt Hollandaise

    clock-icon20 minutes
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    Pixicook editorial team

    A healthy and elegant dish featuring poached eggs on a bed of garlicky spinach, topped with a creamy yogurt hollandaise sauce.

    Ingredients for Poached Eggs & Garlicky Spinach with Yogurt Hollandaise

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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Large Eggs, fresh

    each

    Substitute chevron-down

    Distilled White Vinegar

    tablespoons

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    Salt

    teaspoons

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    Olive Oil

    tablespoons

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    Garlic, minced

    cloves

    Substitute chevron-down

    Fresh Spinach

    cups

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    Plain Yogurt, plain

    cups

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    Lemon Juice

    tablespoons

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    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Pepper

    to taste

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    How to Make 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.


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