35 minutes
A dish that combines the richness of hollandaise with the fresh taste of garlicky greens and poached eggs.
each
Nonfat Plain Greek Yogurt
cups
tablespoons
teaspoons
pinches
to taste
to taste
tablespoons
each
Baby Spinach And Kale Mix
0 oz
each
1. Prepare the Yogurt Hollandaise Sauce
In a heatproof glass bowl, whisk together the egg yolks, Greek yogurt, lemon juice, Dijon mustard, and a pinch of cayenne pepper until smooth. Set the bowl over a medium saucepan containing simmering water, whisking continuously with a rubber spatula until the sauce thickens into a smooth emulsion. Season with kosher salt and freshly ground black pepper.
2. Sauté the Garlicky Greens
Heat the extra-virgin olive oil in a large deep skillet over medium heat. Add the sliced garlic and sauté until fragrant. Add the baby spinach and kale mix, stirring occasionally until wilted. Season with salt and pepper.
3. Poach the Eggs
Fill a skillet with water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and slide into the simmering water. Poach for 3-5 minutes. Remove with a slotted spoon to drain.
4. Assemble and Serve
Arrange a portion of the garlicky greens on each plate. Top with two poached eggs and drizzle with the warm yogurt hollandaise sauce. Finish with freshly ground black pepper.
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