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Food and TravelGreek Eggs Benedict

Greek Eggs Benedict

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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, andtzatziki! 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, and it’s 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!

Greek Eggs Benedict
Prep time
Cook time
Total time
Greek Eggs Benedict
Author: Natalia Alexander
Recipe type: Breakfast
Cuisine: Greek
Serves: 2 servings
  • 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
  • Paprika
  • Salt and pepper, to taste
  1. Pour water into a medium pot, enough to cover eggs
  2. Add the vinegar. This helps the egg white stick together to form a nicely shaped poached egg
  3. Bring to a boil then reduce the heat to medium
  4. Start toasting your english muffins or bread
  5. egg at a time, crack an egg into a small cup. This helps place it into the water
  6. Slowly bring the cup towards the water and gently slide the egg into the water
  7. The egg whites will spread in the water and look very messy
  8. Use a slotted spoon to push the egg whites together towards the center of the egg to form a nice round shape
  9. Let the eggs cook for 2-3 minutes (if you want runny yolks) or longer if you want firmer yolks
  10. While the eggs are cooking place the slices of ham on the English muffin slices
  11. Gently use the slotted spoon to pick each egg out of the water and place it gently onto the ham
  12. Drizzle some olive oil on top and sprinkle with paprika
  13. Add salt and pepper as desired
  14. Enjoy

Hi! I’m Natalia & I’m spreading the love of food and everything Greek. More about me »

Source: The Greek Glutton

The copyrights for these articles are owned by the Hellenic News of America. They may not be redistributed without the permission of the owner. The opinions expressed by our authors do not necessarily reflect the opinions of the Hellenic News of America and its representatives.

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