Eggs Benedict with Feta Hollandaise and Cretan Dako or Toast

5 from 4 votes

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!

Course breakfast, brunch, Lunch

Cuisine Greek, Greek cuisine, Mediterranean diet

Keyword brunch recipes, Cretan dakos, dakos, egg dish, eggdish, eggs benedict, feta cheese, hollandaise, mothers day

PREP TIME 20 minutes

COOK TIME 5 minutes

SERVES 2

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:

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.