Greek Eggs Benedict with Lemon Hollandaise

Name: Greek Eggs Benedict with Lemon Hollandaise
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black Pepper', 'amount': 'to taste'}; {'ingredient': 'Unsalted butter', 'amount': '1/2 cup, melted'}; {'ingredient': 'Lemon juice', 'amount': '1 tablespoon'}; {'ingredient': 'Egg yolks', 'amount': '4 (for hollandaise sauce)'}; {'ingredient': 'Eggs', 'amount': '4 (for poaching)'}; {'ingredient': 'Feta cheese', 'amount': '1/2 cup, crumbled'}; {'ingredient': 'Spinach', 'amount': '2 cups, cooked'}; {'ingredient': 'English muffins', 'amount': '2, split and toasted'}

Take a culinary journey to the sun-kissed shores of the Mediterranean with this enticing take on the traditional eggs benedict. This Greek Eggs Benedict recipe is a harmony of flavors, featuring creamy feta cheese, nutrient-rich spinach, perfectly poached eggs, and a tangy lemon hollandaise sauce, all served on a toasted English muffin. This dish not only pays homage to the classic American breakfast but also brings in the vibrant flavors of Greek cuisine, making every bite a gastronomic delight.

Servings: 4

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

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.
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.
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.
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.
Poach the eggs to your desired level of doneness and place one on top of each muffin half.
Drizzle the warm hollandaise sauce generously over the eggs. Serve immediately and enjoy this exquisite fusion of American and Greek flavors.

Dietary Information

Servings: 4 • Dish Type: Breakfast • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 390 • Fat: 31g • Carbs: 14g • Protein: 15g • Sodium: 730mg • Sugar: 2g

Greek Eggs Benedict with Lemon Hollandaise

Servings: 4

Ingredients

Instructions

Dietary Information

Related Recipes

Short Rib Eggs Benedict with Homemade Hollandaise Sauce

Chorizo Eggs Benedict

Spinach and Feta Eggs Benedict