35 minutes
A delightful dish featuring poached eggs with yogurt-based hollandaise served over a bed of garlicky spinach and kale.
each
Nonfat Plain Greek Yogurt
cups
tablespoons
teaspoons
pinches
tablespoons
Garlic Clove, thinly sliced
each
Baby Spinach And Kale Mix
0 oz
Large Eggs, poached
each
1. Prepare the Yogurt Hollandaise
Whisk together egg yolks, Greek yogurt, lemon juice, Dijon mustard, and cayenne pepper in a heatproof glass bowl. Place the bowl over simmering water to create a double boiler and stir continuously until the sauce is hot and just thickened, about 5 minutes.
2. Cook the Garlicky Spinach and Kale
Heat olive oil in a skillet over medium heat. Cook thinly sliced garlic cloves with salt and pepper until fragrant. Add the baby spinach and kale mix to the skillet and toss until wilted.
3. Poach the Eggs
Fill a large pot or deep skillet with water and distilled white vinegar. Bring to a gentle simmer and carefully crack the large eggs into the water. Poach until the whites are set but the yolks remain runny.
4. Assemble the Dish
Place a portion of the garlicky spinach and kale on each plate. Top with poached eggs and drizzle with the warm yogurt hollandaise sauce.
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