Greek Eggs Benedict with Yogurt Hollandaise

Greek Eggs Benedict with Yogurt Hollandaise

A delectable brunch option


Greek Yogurt Hollandaise:

3 egg yolks

1 tbsp fresh lemon juice

¼ tsp fine sea salt

¼ tsp smoked paprika

½ cup (1 stick or 8 tbsp) butter, melted and warm

¼ cup FAGE Total 5%, 2%, or 0%


Poached eggs:

8 large eggs


To serve:

4 English muffins, split and toasted

8 thin slices prosciutto

½ cup roasted red peppers, drained and cut into thin strips

1½ packed cups baby arugula

⅓ cup feta cheese, crumbled

2 tbsp minced chives

  1. Greek Yogurt Hollandaise: In a blender place egg yolks, lemon juice, salt, and paprika. Blend on low speed to combine well. With machine running on low, gradually add melted butter in a thin stream through the opening in the lid. Transfer mixture to a double boiler or a glass bowl placed over a pan of steaming (not simmering) water. Whisk in FAGE Total. Keep warm, whisking occasionally.
  2. Poached Eggs: In a large, deep skillet over medium heat, add water to a depth of about 2 inches and bring to a simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining 7 eggs, slipping them into the water clockwise from the first egg. Cover, take the pan off the heat, and let sit 4-6 minutes or until eggs reach desired degree of doneness.
  3. To Serve: While eggs are poaching, place 1 split English muffin on each plate. Top each half with 1 slice prosciutto and divide red peppers and arugula between English muffins.
  4. With a slotted spoon, remove eggs from water, allowing excess water to drain off. Use a clean kitchen towel to blot off any excess water from the top. Top each English muffin half with one egg.
  5. Spoon hollandaise over each egg and garnish with feta and chives. Serve immediately.
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