35 minutes
A delightful dish featuring poached eggs atop wilted spinach and kale, drizzled with a creamy yogurt hollandaise sauce.
Egg Yolks, separated
each
Nonfat Plain Greek Yogurt
cups
tablespoons
teaspoons
pinches
tablespoons
Garlic Clove, thinly sliced
each
Baby Spinach And Kale Mix
0 packages
pinches
to taste
Large Eggs, poached
each
1. Prepare Yogurt Hollandaise
In a heatproof glass bowl, whisk together the egg yolks, Greek yogurt, lemon juice, Dijon mustard, and cayenne pepper over simmering water until the sauce is hot and just thickened, ensuring the bowl does not touch the water.
2. Sauté Garlic and Wilt Greens
Heat olive oil in a skillet, sauté garlic until golden, then add the baby spinach and kale mix, tossing with the garlic until just wilted. Season with kosher salt and freshly ground black pepper.
3. Poach Eggs
In a separate pot with simmering water and white vinegar, create a whirlpool and carefully crack the eggs into the pot. Poach for 3 to 5 minutes until the whites are set and yolks are runny.
4. Assemble and Serve
Divide the garlicky spinach and kale among plates, top each with two poached eggs, and drizzle with yogurt hollandaise sauce. Serve immediately.
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