Uploaded March 2026 | Updated September 2026, 1 week ago
Soft-poached eggs over a bed of garlicky spinach, finished with creamy hollandaise.
Ingredients
For the Spinach:
1 Tbsp butter or tallow
4 cups fresh spinach
1 clove garlic, minced
Salt and pepper, to taste
For the Eggs:
4 large eggs
1 Tbsp vinegar (for poaching water)
For the Hollandaise Sauce:
3 egg yolks
½ cup melted butter
1 Tbsp lemon juice
Salt and cayenne pepper, to taste
Macronutrients
(per serving, serves 2)
Protein: 20g
Fat: 45g
Carbs: 3g
Preparation
Melt butter or tallow in a skillet and sauté garlic until fragrant. Add spinach and cook until wilted. Season with salt and pepper.
Bring water with vinegar to a simmer. Crack eggs into small bowls, then gently slide into the water. Poach 3–4 minutes and remove with a slotted spoon.
For the hollandaise, whisk egg yolks and lemon juice over gentle heat, then slowly drizzle in melted butter until thickened. Add salt and cayenne.
Divide spinach onto plates, top with poached eggs, and spoon hollandaise over each.
Soft-poached eggs over a bed of garlicky spinach, finished with creamy hollandaise.
Ingredients
For the Spinach:
1 Tbsp butter or tallow
4 cups fresh spinach
1 clove garlic, minced
Salt and pepper, to taste
For the Eggs:
4 large eggs
1 Tbsp vinegar (for poaching water)
For the Hollandaise Sauce:
3 egg yolks
½ cup melted butter
1 Tbsp lemon juice
Salt and cayenne pepper, to taste
Macronutrients
(per serving, serves 2)
Protein: 20g
Fat: 45g
Carbs: 3g
Preparation
Melt butter or tallow in a skillet and sauté garlic until fragrant. Add spinach and cook until wilted. Season with salt and pepper.
Bring water with vinegar to a simmer. Crack eggs into small bowls, then gently slide into the water. Poach 3–4 minutes and remove with a slotted spoon.
For the hollandaise, whisk egg yolks and lemon juice over gentle heat, then slowly drizzle in melted butter until thickened. Add salt and cayenne.
Divide spinach onto plates, top with poached eggs, and spoon hollandaise over each.
