Mediterranean Benedict Recipe

Directions for Mediterranean Benedict

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until smooth. Season with salt and pepper to taste. Set aside.

2. 2

   Poach the Eggs

   In a large pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

3. 3

   Cook the Spinach and Tomatoes

   In a skillet, melt butter over medium heat. Add spinach and sauté until wilted. Slice tomatoes and season with salt and pepper. Add the tomatoes to the skillet and cook for a couple of minutes until warmed through.

4. 4

   Assemble the Benedict

   Toast the panini bread slices. On each slice, layer sautéed spinach, a slice of tomato, and crumbled feta cheese. Top with a poached egg and drizzle with hollandaise sauce. Serve immediately.