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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

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)

Directions

Step 1

Slice the English muffins in half and lightly toast them. Set aside.

Step 2

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.

Step 3

Fill a medium-sized saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar to the water.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Garnish with fresh parsley, if desired. Serve immediately and enjoy your Greek-inspired open-faced egg sandwich!

Nutrition Facts

Serving size	(636.4g)

Amount per serving	% Daily Value*
Calories	1078.0

Total Fat 54.6g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 802.1mg	0%
Sodium 2280.8mg	0%
Total Carbohydrate 97.3g	0%
Dietary Fiber 9.9g	0%
Total Sugars 17.0g
Protein 49.2g	0%

Vitamin D 164IU	0%
Calcium 590.7mg	0%
Iron 11.7mg	0%
Potassium 474.9mg	0%

*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.

Source of Calories

Fat: 45.6%

Protein: 18.3%

Carbs: 36.1%