Spinach and Feta Eggs Benedict

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

1. In a saucepan, melt the butter over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
2. 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.
3. Remove the saucepan from the heat. Stir in the crumbled feta cheese until well combined. Season the sauce with salt and pepper to taste.
4. To assemble, place the toasted English muffins on serving plates. Spoon a generous amount of the spinach and feta sauce onto each muffin half.
5. Top the sauce with a perfectly poached egg. Spoon additional sauce over each egg.
6. Serve immediately while hot. Enjoy this delicious fusion of classic Eggs Benedict and Greek flavors.