Eggs Benedict with Feta Hollandaise and Cretan Dako or Toast


Everyone loves a great egg dish, especially one that’s a little festive and perfect for a celebratory brunch. This Greek recipe for eggs Benedict adds a Mediterranean diet twist to the classic French sauce, Hollandaise, with the addition of Greek feta. The result is creamy and velvety, with a decidedly Greek tang!
RATING
SERVES
2
PREP TIME
20
COOK TIME
5

Ingredients

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

For the eggs:

  • 4 eggs
  • 2 Tbsp white wine vinegar
  • 1 large firm ripe tomato, cut into thin rounds
  • Round Cretan barley rusks (dako) or classic toast, preferably made with good whole grain bread
  • Extra virgin olive oil sea salt and dried Greek oregano, as desired, for seasoning and drizzling/sprinkling

Instructions

Make the Mock Hollandaise:

  1. Cream the feta and egg yolks in a bowl with an electric mixer. Stir together the lemon juice and salt separately.

  2. 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:

  1. 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.

  2. Lower the heat. The water should be simmering and not at a rolling boil.
  3. 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.
  4. 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.
  5. 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.

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