Greek Eggs Benedict
By ohioeggs Breakfasts, Brunches
March 3, 2016
A Greek twist on a brunch favorite from Ohio food blogger Lemons for Lulu that’s bursting with flavor and topped with a healthy dollop of Greek yogurt.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
1 tablespoon finely chopped Kalamata olives
To prepare the lamb burgers; combine ground lamb, Greek seasoning, garlic feta cheese, Kalamata olives and a pinch of salt in a bowl. Mix by hand just until all the ingredients are well incorporated.
Heat a grill pan over medium heat. Spray pan with nonstick spray. Divide lamb mixture into 4 patties and place patties on hot grill pan. Cook lamb for 5-7 minutes per side.
Meanwhile prepare poached eggs. Fill a deep skillet with water (about three inches deep). Bring water to a simmer over medium high heat. Add vinegar. Carefully break each egg into the water. Reduce heat to medium low and cook eggs for 3 minutes. After three minutes remove eggs with a slotted spoon and set aside.
To prepare the hollandaise sauce: in a blender combine the eggs yolks, lemon juice, mustard and yogurt. Blend just until combined. Carefully and slowly add melted butter in a slow stream and blend mixture until butter has been combined and mixture is slightly thick.
To assemble, cut pita rounds and half and toast slightly.
Place half a pita round on a plate. Top with one lamb burger and a poached egg. Slowly drizzle hollandaise sauce over each egg; serve immediately.