Greek Eggs Benedict

A Greek Twist on a Brunch Favorite

Greek-Eggs-Benedict | figsandfeta.comYou know, I’m all about “Greekifying” dishes. I’ve been at this one for a while and got a little side-tracked with a few teeny-tiny projects (see: Calling All Dreamers and Sac Farm to Fork). I’m extremely excited to finally share my recipe for Greek Eggs Benedict with you as this is one of my all-time favorites and has received rave reviews in the Figs & Feta test-kitchen.Greek-Eggs-Benedict- | figsandfeta.comTraditionally, Eggs Benedict consists of two halves of an English muffin, topped with ham, poached egg and hollandaise sauce. Delicious. It is my go-to brunch favorite. Wikipedia lists 10 variations to the classic dish. I’m hoping this is added to the list as number 11. Serve alongside Breakfast Potatoes for a complete brunch menu.

Greek Eggs Benedict
A Greek twist on a brunch favorite.
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  1. 4 eggs
  2. 4 cups fresh spinach
  3. 2 tabelspoons olive oil
  4. 1/2 cup onions, chopped
  5. 1/2 cup tomatoes, chopped
  6. 1/2 cup marinated or canned artichoke hearts, drained
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon pepper
  9. 1/4 cup crumbled Feta cheese
  10. 2 links of Loukaniko or other similar sausage
  11. 4 slices of tsoureki bread, or english muffin, toasted
  12. Grated Mizithera cheese for topping.
Hollandaise Sauce
  1. 3 large egg yolks
  2. 1 - 2 tabelspoons lemon juice
  3. 1/2 cup butter
Prepare the Hollandaise Sauce
  1. Slowly melt butter in small sauce pan on low heat. Do not allow it to bubble.
  2. Add egg yolks and lemon juice and whisk to combine. Continue whisking on low heat until mixture begins to thicken.
Prepare the Spinach Mixture
  1. In a small sauce pan, sauté the spinach with the olive oil and onions until soft.
  2. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Add chopped tomatoes and artichoke hearts and sauté for 2 minutes.
  4. Remove from heat, and allow to cool slightly. Gently mix in crumbled Feta cheese and set aside.
Brown the Loukaniko sausage
  1. Slice the sausage lengthwise, then in half. Brown on both sides. Set aside.
Poach the Eggs
  1. Crack an egg into a small bowl.
  2. In a large shallow sauce pan, bring water to a simmer.
  3. Add a dash of vinegar to the water and with a spoon, set the water into a whirlpool.
  4. Gently drop the egg into the whirlpool. The whirlpool will help the egg whites wrap around the yolk while cooking.
  5. Allow to cook for about 3 minutes.
  6. Carefully remove with a slotted spoon onto a paper towel.
  7. Continue to poach the remaining 3 eggs.
  8. While toasting Tsoureki or English Muffins, re-heat the Hollandaise sauce by adding a tablespoon of water and whisking on low heat.
  1. Place the toast on a platter.
  2. Top with a scoop of spinach mixture.
  3. Place a 1/4 of the browned sausage links on the spinach mixture.
  4. Top with poached egg, hollandaise sauce, a dash of paprika and grated Mizithera cheese.
  5. Serve immediately.
  1. The hollandaise sauce can be prepared the night before, and reheated when ready to use simply by adding a few tablespoons of water and reheating over low heat.
Figs & Feta
©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!

If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!

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