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.
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.