Eggs Benedict with Feta Hollandaise and Cretan Dako or Toast
For the Mock Hollandaise with Greek Feta:
- 3 oz / 120 g Greek feta crumbled
- 2 egg yolks
- 2 tbsp lemon juice
- Salt to taste
- ½ cup milk
Make the Mock Hollandaise:
Cream the feta and egg yolks in a bowl with an electric mixer. Stir together the lemon juice and salt separately.
Transfer the cheese-yolk mixture to a saucepan and cook over low heat, whisking in the lemon juice mixture. Raise the heat to medium and whisk for about 3 minutes until it thickens. Next, and as the mixture starts to simmer, gradually whisk in the milk and continue whisking to form a smooth velvety sauce, about 1 minute or two.
Poach the eggs:
Fill a deep frying pan with enough water to come about 2/3 of the way up. Bring to a simmer and add the vinegar.
Lower the heat. The water should be simmering and not at a rolling boil.
Carefully break the eggs, one at a time, into a shallow bowl or cup, without breaking the yolk. Gently pour the whole egg into simmering water and poach for 3 to 5 minutes, to desired doneness. Remove carefully with a slotted spoon and repeat with remaining eggs.
Dampen the barley rusks or toast the bread and place on individual serving plates. Place a tomato slice or two over the rusks and drizzle with a little olive oil, salt and Greek oregano.
Using a spatula, gently lift the poached eggs, one at a time, and place over the tomato slices. Spoon some of the feta hollandaise over the eggs, season with salt and pepper and serve.