Greek Eggs Benedict

A Mediterranean twist on the classic eggs benedict, featuring feta cheese, spinach, and a tangy lemon hollandaise sauce.

Ingredients - Serves 4

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.
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.
Drizzle the hollandaise sauce over the eggs. Serve immediately.