with Yogurt Hollandaise
HANDS-ON TIME
35 MIN
TOTAL TIME
35 MIN
Serves 4
I’ve never been one to shy away from a classic hollandaise. That said, like many people, I go through a period each year where I want to cut back on the calories (hello, bathing-suit season!) and that’s where this lighter variation comes in. Even with fat-free Greek yogurt in place of butter, the sauce thickens up nicely. I eat this sans bread but it’s also lovely over wheat toast.
Fill a medium saucepan with 1 inch of water and bring to a simmer over medium-low heat. In a large heatproof glass bowl, whisk together the egg yolks, yogurt, lemon juice, Dijon, and cayenne. Set the bowl on the rim of the saucepan over the simmering water and cook, stirring continuously with a rubber spatula, until the sauce is hot and just thickened, about 5 minutes. Turn off the heat and season the sauce with salt and black pepper. Keep warm, stirring occasionally.
In a large deep skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 2 to 3 minutes. Stir in the spinach and kale mix in large handfuls, letting each batch wilt slightly before adding more. Cook, stirring, until the greens are just wilted, 3 to 5 minutes. Season with salt and pepper, then transfer to a bowl and tent with aluminum foil to keep it warm.
Wipe out the skillet and fill it with water. Heat the water over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
Using tongs, transfer the greens to plates and put the eggs on top. Drizzle with the hollandaise and sprinkle with black pepper. Serve right away.