Don’t forget to share this Greek Eggs Benedict recipe by The Greek Glutton
Why hello there! How are you? I’m not bad. After a week of depressing rain and overall greyness, sunshine has finally returned to my little corner of Switzerland. Hurray! And while I don’t have time this week to enjoy a leisurely brunch because my end-of-the-semester school work is piling up, I do have a little bit of time to share these amazing GREEK EGGS BENEDICT with you! And I did have time to eat the Greek lunch they served in the cafeteria today: moussaka, spanakopita, keftedakia meatballs, melitzanosalata eggplant dip, and tzatziki! Of course my recipes taste better…. 🙂 but it was still a pleasant surprise!
Anyway, back to this recipe! I feel like Eggs Benedict is huge brunch staple. I order this dish pretty often while brunching (with a mimosa or two), thinking that I’m being healthy since I’m eating eggs and ham, which is protein, but let’s face it – Eggs Benedict isn’t really good for you. Amiright?? Fortunately I came up with the idea of trying to make Greek-inspired Eggs Benedict about 2 years ago (why has it taken me so long to upload this recipe???) while I was living in London, and once I taught myself how to make poached eggs I made this dish for my friends a lot on weekends. And now I’m sharing it with you!
I actually like this recipe a lot more than the traditional one because as much as I love the idea of hollandaise sauce…I don’t actually love hollandaise sauce. It tends to leave a sort of bitter taste in my mouth. Does that happen to anyone else? I also prefer this recipe because it’s a lot healthier. Eggs are good for you (unless you’re watching your cholesterol) and they’re drizzled in wonderful olive oil, which is a healthy fat. Long live the Mediterranean Diet!
I’m also posting this recipe here today because it’s Mother’s Day for many of you this weekend. This is a really nice recipe to make for your moms if you want to give them breakfast in bed! And to my own mom – I’m sorry I can’t be with you this weekend to feed you my delicious food. But you’ve already eaten the Greek Eggs Benedict in these pictures so it’s not so bad! Enjoy everyone!
Yields 2 servings
10 minPrep Time
5 minCook Time
15 minTotal Time
- 2 English muffins sliced into 2 pieces or bread
- 4 eggs
- Small cup
- 1 tbsp white vinegar
- Slotted spoon
- 4 slices of ham
- 2 tsbp olive oil
- Salt and pepper, to taste
- Pour water into a medium pot, enough to cover eggs
- Add the vinegar. This helps the egg white stick together to form a nicely shaped poached egg
- Bring to a boil then reduce the heat to medium
- Start toasting your english muffins or bread egg at a time, crack an egg into a small cup. This helps place it into the water
- Slowly bring the cup towards the water and gently slide the egg into the water
- The egg whites will spread in the water and look very messy
- Use a slotted spoon to push the egg whites together towards the center of the egg to form a nice round shape
- Let the eggs cook for 2-3 minutes (if you want runny yolks) or longer if you want firmer yolks
- While the eggs are cooking place the slices of ham on the English muffin slices
- Gently use the slotted spoon to pick each egg out of the water and place it gently onto the ham
- Drizzle some olive oil on top and sprinkle with paprika
- Add salt and pepper as desired