Method

Hollandaise

1. Whisk the egg yolk in a small bowl until smooth.
2. In a small saucepan, whisk together the Greek yogurt, lemon juice, mustard, vinegar and turmeric.
3. Gently warm the mixture over low heat, stirring constantly.
4. Slowly add the egg yolk while whisking — keep the heat low so it doesn’t scramble!
5. Add a drizzle of olive oil for smoothness. Season with salt and pepper to taste.
6. When it’s warmed through and slightly thickened, remove from heat. Set aside and cover.

Spinach

1. Heat a small pan with a little olive oil. Add spinach and sauté gently until wilted (2–3 mins). Season with salt and pepper. Set aside.

Eggs

1. Bring a pot of water to a gentle simmer (not boiling) and add a splash of vinegar.
2. Crack each egg into a small bowl.
3. Swirl the water, gently slide in the eggs one by one.
4. Cook for about 3 minutes for a runny yolk or longer for firmer.
5. Remove with a slotted spoon and drain on kitchen paper.

Assemble

1. Toast bread and place one slice on each plate.
2. Add spinach. Top with poached eggs and spoon over the healthy hollandaise.