Eggs Benedict with Feta Hollandaise Sauce and Spinach

Meera

5 from 2 votes

Course Breakfast

Cuisine French, Mediterranean

Servings

8 very fresh high quality eggs fresh eggs are less watery reducing whites straying off.
3 tbsp olive oil divided
6-8 oz baby spinach
2 cloves garlic minced or chopped
½ lemon, juiced
4-6 muffins, whole grain preferred
2-3 tbsp chopped chives

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for a minute. Next add the spinach, a little salt and cook, stirring occasionally, until wilted. Season with pepper and squeeze with lemon. Take it off the heat.

To poach the eggs, bring a large frying pan of water to a boil with about a tablespoon of of plain white vinegar. Crack the eggs one or two at a time into a fine mesh sieve and let any any watery part of the egg whites seep out (this step isn’t totally necessary but it decreases the amount of egg white straying off while poaching). Transfer the egg to a small bowl or ramekin.
Carefully lower the egg into the simmering water. Poach until the whites are firm but the yolks are still runny, 2-3 minutes. Using a slotted spoon transfer to a paper towel or clean kitchen towel to blot off any excess moisture.

In a high speed blender, combine the feta, yogurt, hot pepper or paprika, a few turns of black pepper, 2 tablespoons of olive oil and blend until very smooth and creamy. Taste and adjust seasonings as necessary. Cover and refrigerate until ready to use (this sauce can be made in advance up to 2 days.

Toast the muffins in a toaster or over. Top with sautéed spinach and poached eggs. Spoon on the feta sauce and sprinkle with fresh black pepper and a pinch of chili flakes or paprika and chives. enjoy!

Keyword cheese, eggs, healthy breakfast, spinach

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