Greek-style Eggs Benedict

Ingredients

This Greek-style Eggs Benedict replaces the traditional English muffin with a slice of toasted bread, and the Canadian bacon with fresh spinach. The hollandaise sauce is flavored with lemon juice, garlic, and oregano, giving it a Mediterranean twist. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 4 slices of bread, toasted 4 slices of bread, toasted
• 2 cups (60g) fresh spinach 2 cups (60g) fresh spinach
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 3 egg yolks 3 egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 38g (20g saturated)
• Carbohydrates: 16g (2g sugars)
• Protein: 13g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small saucepan, melt the butter over low heat.
2. 2.
   In a blender, combine the egg yolks, lemon juice, garlic, and oregano. Blend until smooth.
3. 3.
   With the blender running, slowly pour in the melted butter until the sauce is thick and creamy. Season with salt and pepper to taste.
4. 4.
   Poach the eggs in a pot of simmering water for 3-4 minutes, until the whites are set but the yolks are still runny.
5. 5.
   To assemble, place a slice of toasted bread on each plate. Top with a handful of fresh spinach, a poached egg, and a generous spoonful of hollandaise sauce.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach thoroughly and remove any tough stems before using.

Tips & Tricks

• To make the hollandaise sauce easier, use a blender instead of a whisk.
• If you don't have fresh spinach, you can use frozen spinach that has been thawed and drained.
• To keep the poached eggs warm while you assemble the dish, place them in a bowl of warm water.

Serving advice

Serve the Greek-style Eggs Benedict hot, with a sprinkle of fresh oregano on top.

Presentation advice

Arrange the spinach leaves in a neat pile on the toasted bread, and place the poached egg on top. Drizzle the hollandaise sauce over the egg, and garnish with a sprinkle of paprika.