![Greek-style Eggs Benedict](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/eggs-benedict--greek-cuisine--008ac773-5a2b-4d26-9173-39aaabf86acf.png)
Recipe
Greek-style Eggs Benedict
Mediterranean Sunrise
4.8 out of 5
This Greek twist on the classic Eggs Benedict is a perfect breakfast or brunch dish. The creamy hollandaise sauce is infused with Mediterranean flavors, and the poached eggs are served on top of a crispy slice of toasted bread and a bed of fresh spinach.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
2 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet
Allergens
Eggs, Wheat
Not suitable for
Vegan, Dairy-free, Paleo, Whole30, High-fat diet
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.
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4 large eggs 4 large eggs
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4 slices of bread, toasted 4 slices of bread, toasted
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2 cups (60g) fresh spinach 2 cups (60g) fresh spinach
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1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
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3 egg yolks 3 egg yolks
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 garlic clove, minced 1 garlic clove, minced
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1 teaspoon dried oregano 1 teaspoon dried oregano
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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
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1.In a small saucepan, melt the butter over low heat.
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2.In a blender, combine the egg yolks, lemon juice, garlic, and oregano. Blend until smooth.
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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.
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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.
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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.
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