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Spinach and Feta Eggs Benedict
Indulge in this gourmet twist on a beloved brunch classic. This recipe reinvents Eggs Benedict with a savory spinach and feta sauce, layered over perfectly poached eggs. The result is a symphony of flavors: the creamy richness of the feta, the earthy depth of the spinach, and the soft delicacy of the poached eggs, all nestled in a toasted English muffin. A favorite in Greek cuisine, the spinach-feta combination brings a Mediterranean touch to this classic breakfast dish.
Ingredients
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
- Whole milk
- 1 cup
- All-purpose flour
- 2 tablespoons
- Unsalted butter
- 2 tablespoons
- Eggs
- 4 large
- Feta cheese
- 1/2 cup, crumbled
- Fresh spinach
- 2 cups, packed
- English muffins
- 2, split and toasted
Instructions
- In a saucepan, melt the butter over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
- Stir in the flour, cook for 1 minute to remove the raw flour taste. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring frequently, until the sauce has thickened, about 5-7 minutes.
- Remove the saucepan from the heat. Stir in the crumbled feta cheese until well combined. Season the sauce with salt and pepper to taste.
- To assemble, place the toasted English muffins on serving plates. Spoon a generous amount of the spinach and feta sauce onto each muffin half.
- Top the sauce with a perfectly poached egg. Spoon additional sauce over each egg.
- Serve immediately while hot. Enjoy this delicious fusion of classic Eggs Benedict and Greek flavors.
Tips
- For an extra flavor boost, consider adding a sprinkle of paprika or cayenne pepper to the sauce. If you prefer a more liquid sauce, adjust the amount of milk to your liking.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 15 minutes Calories: 300 Fat: 15g Carbs: 20g Protein: 16g Sodium: 600mg Sugar: 4g
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