Eggs Benedict with Avocado & Yogurt Hollandaise

Ingredients

• 3/4 cup (175 g) plain Greek yogurt, 2%
• 1 tsp (5 g) Dijon mustard
• 1 1/2 tsp (8 ml) lemon juice
• 1 tbsp (4 g) dill, chopped
• 1 1/3 cups (40 g) spinach
• 1 tsp (5 ml) extra-virgin olive oil
• 1 slice (40 g) whole-grain bread
• 2 (100 g) large eggs
• 1/2 (75 g) avocado, sliced
• a pinch of fine sea salt

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Method

1. Whisk the yogurt with the mustard, lemon juice, dill and salt. This is the sauce — it is never heated, so it cannot split.
2. Wilt the spinach in the oil for a minute. Toast the bread.
3. Poach the eggs in barely trembling water for three minutes, until the whites are set and the yolks still soft. Build: toast, spinach, avocado, eggs, and the sauce spooned over.