Poached Eggs & Garlicky Spinach with Yogurt Hollandaise

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.