Mediterranean Eggs Benedict Recipe
Eggs benedict with Mediterranean ingredients
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Spinach and Tomatoes
In a pan, heat olive oil over medium heat. Add the spinach and cherry tomatoes, sauté until the spinach wilts and tomatoes are slightly blistered. Season with salt and pepper, then set aside.
- 2
Poach the Eggs
In a large pot, bring water and vinegar to a gentle simmer. Crack eggs individually into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and let drain.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, layer some sautéed spinach and tomatoes, crumble feta cheese on top, and place a poached egg. Sprinkle with fresh basil or parsley, and season with additional salt and pepper if desired.
- 5
Serve
Serve immediately while warm, optionally drizzling with a little more olive oil if desired.
