I LOVE Brunch. And I LOVE Eggs Benedict.
Poached eggs with unctuously runny yolks? Goooood. Creamy Hollandaise? Goooood.
So on Easter morning I found myself craving a big old plate of Eggs Benedict. However, the rainy weather deterred me from going to my favorite local brunch spot (Bill’s Café). I’m such a wuss with cold, wet weather 🙂
Hence, I turned to the kitchen to fulfill my Eggs Benedict needs. I chose to dress the Eggs Benedict in a Mediterranean style since I had some feta cheese in the fridge. As for the bacon? Well, I’m in the belief that it isn’t a true brunch if bacon isn’t present. I also decided to use some rustic style bread instead of English muffins to go with the Mediterranean theme.
As for the Hollandaise? I turned to Tyler Florence’s recipe as the BF had used it a few months ago. By vigorously whisking the eggs before cooking it, it decreased the whisking time over the double boiler. MUCH easier. However, I will say I had to ask the BF to take over whisking at the beginning as my wimpy arms were getting tired. 🙂
It all came together pretty easily and quickly. I loved what the Spinach Spread added to the dish. And let’s be honest, there’s something so darn fulfilling to take your fork and cut into the poached egg. Yolk— gloriously oozing out. 🙂 As for the Hollandaise, it was a tad too acidic for us. I’d recommend cutting the lemon amount in half.
All in all, I was happy with the results and my craving was fulfilled. 🙂 Next time you’re in the mood for Eggs Benedict, give this version a try.
Mediterranean Style Eggs Benedict
Hollandaise Sauce (Adapted from Tyler Florence)
2 Egg Yolks
½ Tablespoon Lemon Juice
¼ Cup Unsalted Butter, melted
1 Cup Cooked Spinach
¼ Cup Crumbled Feta Cheese
1 Tablespoon Sundried Tomatoes, diced
1 Teaspoon Garlic, finely minced
¼ Teaspoon Dried Thyme
1 Tablespoon Olive Oil
Salt and Pepper
4 Large Eggs
½ Tablespoon White Vinegar
4 Slices Rustic Style Bread, toasted
4 Slices of Crispy Bacon
Paprika and White Pepper to Garnish
Spinach Spread: Sauté garlic in olive oil for 1-2 minutes until fragrant but not browned. Add Spinach, sundried tomatoes, and thyme. Cook for an additional 1-2 minutes. Remove from heat and add the cheese. Salt and pepper to taste. Cover and keep warm.
Hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Poached Eggs: Bring a deep skillet of water to a simmer. Add vinegar. Gently break an egg into a large ladle and carefully lower it into the simmering water. Repeat with the remaining eggs. Poach the eggs for about 3-4 minutes, making sure that the eggs don’t stick together. With a slotted spoon, carefully remove the eggs and rest on a plate covered with a paper towel.
To Assemble: Place two pieces of bread on a plate and spread a spoonful of Spinach Mixture over each. Lay bacon over the spinach and carefully place one egg over each slice of bread. Spoon the Hollandaise over the egg and sprinkle with paprika and ground white pepper.