Greek Eggs Benedict

Directions

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.

Tanya is the author, photographer and creator of Lemons For Lulu. a food and recipe blog where Tanya shares her love of cooking with her readers. Her blog is about no fuss recipes made with fresh ingredients. Simple meals that will put good food on the table fast so readers can spend more time with family.