Poached Eggs & Garlicky Spinach with Yogurt Hollandaise

1. Make Yogurt Hollandaise

Begin by simmering water in a medium saucepan, filling it with about an inch of water over medium-low heat until it gently simmers. While the water is heating, whisk together the egg yolks, Greek yogurt, lemon juice, Dijon mustard, and a pinch of cayenne pepper in a heatproof glass bowl until well combined. Once the water is simmering, set the bowl over the saucepan, ensuring the bottom of the bowl doesn't touch the water. Cook the sauce for about 5 minutes, stirring continuously, until it becomes hot and just thickened. Season the sauce with a pinch of salt and freshly ground black pepper to taste, then set it aside.

2. Cook Spinach and Kale

In a deep skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté for 2 to 3 minutes until it becomes fragrant and just begins to turn golden. Add the baby spinach and kale mix to the skillet and cook, stirring occasionally, until the greens are wilted, about 3 to 5 minutes. Season the greens with salt and black pepper to your liking.

3. Poach Eggs

Prepare your skillet for poaching the eggs by wiping it clean, then filling it with water and heating until tiny bubbles form on the bottom. Add the distilled white vinegar to the water, which helps the egg whites set quickly and hold their shape. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for 3 to 5 minutes each, depending on how runny you like the yolk. Use a slotted spoon to carefully transfer the poached eggs to a plate.

4. Assemble and Serve

To assemble, use tongs to plate the garlicky spinach and kale on each serving dish. Top the greens with the poached eggs and generously drizzle the yogurt hollandaise sauce over the top. Finish with a sprinkle of freshly ground black pepper, and serve immediately.