Mediterranean Eggs Benedict

July 12, 2017

Eggs Benedict is a fun splurge for me and preparing it with a Mediterranean flare gives this classic breakfast a delicious twist!

Hollandaise Sauce:
2 egg yolks
4 tablespoons of melted butter
½ tablespoon lemon juice
Salt to taste
Pepper to taste
Lemon zest from 1 lemon
Pinch Cayenne

The Rest:
4 eggs
2 english muffins, cut in half and toasted
½ tablespoon white vinegar
1 red pepper, cut into 4 large pieces
4 slices of tomato
2 big handfuls of baby spinach
1 chorizo, precooked cut into bite sized chunks
2 oz of feta cheese
Olive or Avocado oil
Pinch of red pepper flakes (optional)
Pinch of garlic powder (optional)
Pinch of turmeric (optional)
Salt and pepper to taste
Paprika for garnish
Fresh dill for garnish

Brush a little oil and sprinkle a little salt and pepper inside the rep pepper pieces and on each side of the tomato slices. Place the tomatoes on a paper towel lined plate and the peppesr on another plate....
See the full directions on my site

Nutritions

Calories
298

Sodium
395mg
16% DV

Fat
21g
32% DV

Protein
12g
24% DV

Carbs
15g
5% DV

Fiber
3g
15% DV