Greek Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Unsalted butter - 1/2 cup, melted
• Lemon juice - 1 tablespoon
• Egg yolks - 4
• For hollandaise sauce -
• Eggs - 8, poached
• Feta cheese - 1 cup, crumbled
• Spinach - 2 cups, cooked and drained
• English muffins - 4, split and toasted

Instructions

1. To make the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl set over a pan of simmering water. Gradually add the melted butter, whisking constantly until the sauce is thickened. Season with salt and pepper.
2. To assemble the eggs benedict, place the toasted English muffins on a plate. Top each muffin half with cooked spinach, crumbled feta cheese, and a poached egg.
3. Drizzle the hollandaise sauce over the eggs. Serve immediately.