Spring Skillet with Sriracha Hollandaise

2 Tbsp oil or butter
1 onion, thinly sliced
8 oz (1 box) mushrooms, sliced (I used portobellos)
6 cups mixed leafy greens (kale and spinach preferred)
4 cloves garlic, minced, divided
1 1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 black pepper
4 large eggs

Preheat oven to 400 degrees.  In a medium-sized pot, heat oil or melt butter over medium heat.  Throw in onions, and let cook about 10 minutes, until quite soft and just beginning to darken.  Stir in mushrooms and cook another 7-9 minutes until mushrooms release liquid.  Add greens, garlic, and seasonings and toss together until greens get that bright green, wilted look.

Use tongs to lift the mixture from the pot and spread it out evenly in an oven-proof skillet.  Make four wells in the mixture and crack the four eggs in them.  Place in the oven and bake for 10 minutes, or until egg whites become opaque.  Guests can drizzle their own sriracha.  Serves 4.

Sriracha Hollandaise:

3 egg yolks
1 1/2 Tbsp lemon juice
1/4 tsp salt
1/2 Tbsp sriracha sauce (maybe more, if you want to feel the heat)
A stick of butter (8 Tbsp), melted

Melt butter over low heat on stove or in microwave.  In a blender, whip the egg yolks on the lowest speed possible for 30 seconds.  Add juice, salt, and sauce.  Blend again.  Drizzle in the butter little by little.  Blend until butter is totally incorporated.  Hollandaise should be a tad buttery, a tad lemony, a tad salty, and a tad srirachy (or maybe a lot, depending how heavy-handed you are).  Add more salt and lemon juice to taste.  Discard unused hollandaise within the hour.