Gyro Eggs Benedict Recipe

Instructions for Gyro Eggs Benedict

1. 1

   Prepare the Hollandaise Sauce

   In a saucepan, whisk together egg yolks, lemon juice, and warm water. Cook over low heat, stirring constantly until the mixture thickens. Gradually whisk in melted butter until smooth. Season with salt and pepper to taste.

2. 2

   Cook the Gyro Meat

   In a skillet, heat olive oil over medium heat. Add the sliced gyro meat and cook until heated through and slightly crispy, about 5-7 minutes. Remove from heat.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English Muffins

   While the eggs are poaching, split the English muffins and toast them until golden brown.

5. 5

   Assemble the Gyro Eggs Benedict

   On each toasted English muffin half, layer the cooked gyro meat, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle with crumbled feta cheese and chopped parsley. Season with salt and black pepper to taste.