Eggs Benedict with Feta Hollandaise

Eggs Benedict is one of those items that’s always ordered at a restaurant, because the idea of making it at home seems some kinda of daunting act that only restaurant chefs can achieve. I also feel its one way to charge $$$ for fancy eggs. Well no more spending half your Sunday waiting outside your favorite brunch place for fancy eggs, because we’re going to make it at home and healthier at that.

Nothing against eating out occasionally and exploring new eateries, we love eating out—even wait for a table at great restaurants. —But it’s really fun to stay home still in our Pjs, sipping coffee with all our favorite people and serving up a big brunch.

I’m here to show you just how easy it is to make a healthy version of Eggs Benedict. We’re swapping out bacon and the real hollandaise for spinach and feta hollandaise. And you’ll see how simple it is to master poached eggs.

INGREDIENTS FOR EGGS BENEDICT

• ENGLISH MUFFINS: classic and perfect vehicle to carry the stack to your mouth. We love the Trader Joe’s whole-wheat.

• SPINACH this layer is a delicious brightly green sautéed spinach. Lightly sautéed with a little garlic, olive oil, salt and pepper, spinach is simple, with healthy dose of daily greens and a wonderful combination with the feta sauce.

• POACHED EGGS Ah, the best part about an eggs Benedict is the perfectly poached egg. If you haven’t poached an egg before, I’m here to tell you it’s much easier to make than it looks, I was one of them who put off making poached eggs because it just seemed so complicated. Just make sure your eggs are super fresh. Fresh eggs are less watery so you’ll have less rogue whites straying off, you know what I mean!!

• FETA HOLLANDAISE SAUCE Lastly is the drizzle of feta hollandaise sauce. Let me tell you this feta sauce is better than hollandaise, the texture, flavor everything.

HOW TO MAKE EGGS BENEDICT

In just 30 minutes, you’ll have a pretty impressive looking breakfast that will wow your crowd. Here’s how to make it:

1. Toast the English Muffins: Preheat your oven to 400°F. lice the muffins in half and toast until golden and toasted). Alternatively toast them in a toaster individually.
2. Cook the Spinach: Warm a little olive oil in a large enough frying pan, drop the spinach and allow it to wilt. Season and set aside.
3. Poach the Eggs: Bring a pot or frying pan of water to a simmer, add a tablespoon of white vinegar and stir. Crack the eggs in a sieve to allow the watery part of the white seep through. this step isn’t totally necessary but it will decrease the amount of watery part of egg white straying off) Poach the eggs for 3-4 minutes, then remove the eggs from the pot and set aside.
4. Prep the Feta Hollandaise Sauce: blend all the ingredients into a smooth sauce and refrigerate until ready to use.
5. Assemble the Eggs Benedict. Place the toasted muffin on a plate. Then layer on the sautéed spinach, poached egg, and drizzle some feta sauce on top. Garnish with a sprinkle of chopped parsley or chives and serve immediately while warm. Delish!