Ingredients:

  • 2 large egg yolks, room temperature
  • 1 tbsp freshly squeezed lemon juice
  • 0.5 tsp Dijon mustard
  • 4 tbsp unsalted butter, melted and steaming hot
  • 2 tbsp plain Greek yogurt
  • 1 pinch cayenne pepper
  • 1 pinch sea salt
  • 10 oz fresh baby spinach
  • 1 clove garlic, smashed
  • 1 tsp extra virgin olive oil
  • 1 pinch fresh nutmeg
  • 4 large cold eggs
  • 1 tbsp white distilled vinegar
  • 2 English muffins, split
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Make the Hollandaise: Place egg yolks, lemon juice, mustard, and Greek yogurt in a narrow blending jar. Using an immersion blender on high speed, slowly drizzle in the steaming hot melted butter. Continue blending until a thick, velvety emulsion forms. Season with cayenne and salt, then keep in a warm spot.
  2. Sauté the Spinach: Heat olive oil in a large skillet over medium heat. Add the smashed garlic clove until fragrant. Add the baby spinach and nutmeg, tossing with tongs until just wilted. Transfer to a colander and press gently to remove excess water.
  3. Poach the Eggs: Bring a shallow saucepan of water and vinegar to a gentle simmer. Crack each cold egg into a fine-mesh sieve to drain loose whites, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks are liquid. Remove with a slotted spoon.
  4. Assemble: Toast the English muffin halves. Layer each with a portion of the garlic spinach, top with a poached egg, and spoon over the lighter hollandaise sauce. Garnish with chopped chives and serve immediately.