Greek Eggs Benedict with Lemon Hollandaise

Ingredients

Salt

to taste

Black Pepper

to taste

Unsalted butter

1/2 cup, melted

Lemon juice

1 tablespoon

Egg yolks

4 (for hollandaise sauce)

Eggs

4 (for poaching)

Feta cheese

1/2 cup, crumbled

Spinach

2 cups, cooked

English muffins

2, split and toasted

Instructions

1. Begin by preparing the hollandaise sauce. Set up a double boiler by filling a pot with water until it's just below the level of a heatproof bowl placed on top. Bring the water to a simmer.
2. In the heatproof bowl, whisk together the egg yolks and lemon juice. Gradually add the melted butter while continuously whisking. Continue to whisk until the sauce thickens to a creamy consistency.
3. Season the hollandaise sauce with salt and pepper to taste. Keep the sauce warm by placing the bowl back over the simmering water, but ensure the water does not touch the bowl.
4. Next, assemble the Eggs Benedict. Lay out the toasted halves of the English muffins on a serving plate. Place a heap of cooked spinach on each muffin half, followed by a generous sprinkling of crumbled feta cheese.
5. Poach the eggs to your desired level of doneness and place one on top of each muffin half.
6. Drizzle the warm hollandaise sauce generously over the eggs. Serve immediately and enjoy this exquisite fusion of American and Greek flavors.