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Eggs Benedictopoulos

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Adjust Servings:
1 large potato peeled and sliced into 1/8 inch rounds
10 ounce bag (1 bunch) spinach you can use frozen spinach, just cook according to package directions
4 poached eggs see instructions
2 tbsp. olive oil
4 ounces feta cheese crumbled
3/4 up lowfat Greek yogurt
3 egg yolks
2 tsps. lemon juice
1/2 tsp. Dijon mustard
to taste salt & pepper

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Eggs Benedictopoulos

Breakfast was never this good!

  • Gluten Free
  • Vegetarian

A traditional American breakfast that we decided to "Greekify"!

  • 45 min
  • Serves 4
  • Easy


  • Main

  • Hollandaise



Eggs Benedict is an American breakfast dish that generally consists of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. But we decided to “Greekify” it, bringing the best of both food worlds together! Instead of an English muffin, we used potato cooked in some Greek olive oil with salt, pepper and oregano. We added some sautéed spinach, Hollaindaise sauce made with Greek yogurt and our favorite cheese, feta! We didn’t use meat in our recipe but feel free to add some if you like. Traditionally, Canadian bacon is used for Eggs Benedict but if you can’t find Canadian bacon, you can use ham.



In a skillet, heat 1 tablespoon olive oil over medium high heat. Season potato rounds with salt pepper and oregano. Once pan is hot, fry potato until cooked through and golden, about 15 minutes. Flip halfway to cook both sides evenly.


While potatoes are cooking, sautée spinach. Heat 1 tbls. olive oil in a large skillet over medium heat. Add spinach and cover. Sautée until spinach is wilted, about 3 -5 minutes. Remove from heat.


To poach eggs (we used a 4 cup egg poacher):

Fill a pan with 1/2 inch water, set over medium heat to bring to a simmer. Spray each poaching cup with a little cooking spray and set it in the water to warm. Crack an egg into each cup, cover the pan and cook to the desired doneness, 2 to 4 minutes. Remove with a slotted spoon and set aside until ready to serve.


If you don’t have an egg poacher, simply fill a skillet with enough water to submerge the eggs, usually about 3/4 full. Add 2 tbls. white vinegar and bring to simmer over medium high heat. Break the eggs into a small cup and then carefully slide into the water at the edge of the pan, one by one. Lower heat to medium low and cook until set, about 3 to 4 minutes. Turn off heat cover pan and let sit for another minute or two. Remove with a slotted spoon and place on a paper towel-lined plate until ready to assemble.


Hollandaise Sauce:

In a heat-proof bowl, whisk yogurt, egg yolks, lemon juice, mustard, salt and white pepper in a bowl until well combined.


Set bowl over a pan with 2 inches of simmering water (be sure bottom of bowl doesn’t touch the water), reduce heat to low and cook, whisking constantly, until sauce thickens and is warm to the touch, 6-8 minutes.


To assemble, place enough potato rounds on a plate to hold the poached egg. Spoon spinach over potato, then add the poached egg. Pour some Hollandaise sauce over egg and then crumble some feta cheese on top. You can also sprinkle a little paprika on top for a little color and flavor.

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