Eggs Florentine with Yogurt Hollandaise

• Vegetarian

• Produce

  • 8 oz Spinach, fresh

• Refrigerated

  • 3 Egg yolks, large
  • 4 Eggs, large

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 6 cups Barley, cooked

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Kosher salt
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Yogurt, Plain

Found on turniptheoven.com

Description

Ingredients

• 1 cup plain yogurt
• 3 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 6 cups cooked barley, or other grain of your choice
• 1 tablespoon extra virgin olive oil
• 8 ounces fresh spinach
• 4 large eggs
• Kosher salt, black pepper, and cayenne pepper, for serving

Directions

• To make the hollandaise, bring 1 inch of water to a simmer in a small saucepan. Fit a small, heatproof bowl over the top (make sure it doesnt touch the water) and whisk in the yogurt, egg yolks, lemon juice, mustard, salt, and cayenne. Cook, whisking almost constantly, until the mixture is frothy, very warm, and somewhat thickened, about 15 minutes. Remove the bowl from the pan and set aside. If you want the hollandaise even thicker, whisk in a few extra tablespoons of yogurt. To make the eggs Florentine grain bowls, place 1 1/2 cups of barley in each of 4 serving bowls. Heat the olive oil and garlic in a large skillet over medium heat. When the garlic starts to sizzle, add the spinach and cook, tossing, just until wilted, about 3 minutes. Top each bowl of barley with 1/4 of the spinach. Return the skillet to heat and crack in 4 eggs. Cook until the whites are set but the yolk is still runny. Top each barley bowl with 1 egg and drizzle with the hollandaise sauce. Season with salt and pepper and a dash of cayenne.