Spinach and Feta Eggs Benedict
A delicious twist on a classic breakfast dish, featuring a rich and creamy spinach and feta sauce over perfectly poached eggs.
Ingredients - Serves 4
- Salt and pepper - To taste
- Milk - 1 cup
- Flour - 2 tablespoons
- Butter - 2 tablespoons
- Eggs - 4, poached
- Feta cheese - 1/2 cup, crumbled
- Spinach - 2 cups, fresh
- English muffins - 4, split and toasted
Let's Get Started
- Melt the butter in a saucepan over medium heat. Add the spinach and cook until wilted.
- Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened.
- Remove from heat and stir in the feta cheese. Season with salt and pepper.
- Place the toasted English muffins on plates. Top each with a spoonful of the spinach and feta sauce, followed by a poached egg.
- Spoon more sauce over the eggs. Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 25g
- Carbs: 20g
- Protein: 20g
- Sodium: 800mg
- Sugar: 3g
