Greek Eggs Benedict Open Faced Egg Sandwich
Elevate your breakfast game with this Greek Eggs Benedict Open-Faced Egg Sandwich—the ultimate Mediterranean twist on a classic dish! Perfectly poached eggs rest atop toasted English muffins layered with sautéed baby spinach, all crowned with a luscious Greek yogurt hollandaise infused with lemon, oregano, and garlic. A sprinkle of tangy crumbled feta adds vibrant flavor, while optional fresh parsley offers a pop of color. This lighter, healthier version of eggs benedict is easy to prepare in just 30 minutes and makes an elegant brunch option or quick weekday treat. Indulge in this nutrient-packed, protein-rich recipe that brings a taste of the Mediterranean to your table!
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Recipe Information
Ingredients
- 2 whole English muffins
- 1 tbsp Olive oil
- 2 cups Baby spinach
- 4 whole Eggs
- 1 tbsp White vinegar
- 0.25 cup Feta cheese, crumbled
- 0.33 cup Plain Greek yogurt
- 1 tbsp Lemon juice
- 0.25 tsp Garlic powder
- 0.25 tsp Dried oregano
- 0.25 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Slice the English muffins in half and lightly toast them. Set aside.
Heat olive oil in a skillet over medium heat. Add the baby spinach and sauté for 2-3 minutes, or until wilted. Season with a pinch of salt and pepper, then set aside.
Fill a medium-sized saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar to the water.
Crack one egg into a small ramekin or cup. Gently swirl the simmering water with a spoon, then carefully pour the egg into the center of the whirlpool. Let the egg poach for 3-4 minutes, or until the whites are set and the yolks remain soft. Use a slotted spoon to remove the egg and set it on a paper towel-lined plate. Repeat with the remaining eggs.
To make the Greek yogurt hollandaise, mix the Greek yogurt, lemon juice, garlic powder, dried oregano, salt, and ground black pepper in a small bowl until smooth. If desired, warm the mixture slightly in the microwave for 10-15 seconds.
To assemble the sandwiches, place the toasted English muffin halves on a plate. Top each half with a portion of sautéed spinach, followed by a poached egg. Drizzle the Greek yogurt hollandaise over the eggs, then sprinkle with crumbled feta cheese.
Garnish with fresh parsley, if desired. Serve immediately and enjoy your Greek-inspired open-faced egg sandwich!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 232 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
