Pita bread is topped with a lamb patty, a poached egg and a simple blender hollandaise sauce. This egg benedict recipe is a Greek spin on a classic recipe!
Every time I see my parents, my mom asks me (in her thick Greek accent), how is “beesnus” Mom, doesn’t really get this blogging thing, she just know I am self-employed, that I cook A LOT and that I have published a cookbook. That’s ok; she doesn’t need to know any more than that.
Since my mom has years of experience in the kitchen, she feels compelled to shower me with recipe suggestions. Most of these suggestions I ignore; she and I have different tastes and usually her suggestions are so different from the types of foods I like to serve my family. She likes thinks like beefy stews, cooked sauerkraut, whole wheat baked goods made without butter. I like things like lettuce wraps. pizza and cupcakes.
As much as I try to steer clear from my mom’s recipe ideas, when I need inspiration I immediately turn to my Greek heritage. Greek flavors have never failed me; shrimp scampi, grilled chicken salad, and nachos are just a sampling of everyday foods that I’ve recreated with a strong Mediterranean flair. Garlic, oregano, basil, feta, Kalamata olives, cucumbers and Greek yogurt all weave their way into my favorite foods. One by one, each of those dishes becomes comfort food for me.
Egg Benedict; one more way to go Greek.
When I was asked by the Ohio Poultry Association to come up with an Egg Benedict recipe for their website, OhioEggs.com, I knew that my recipe would be infused Greek flavor. For this recipe, I combined ground lamb, garlic, Greek seasoning blend, feta cheese and chopped Kalamata olives and then formed this combination into 4 patties. I grilled those patties on one stove top burner, while my poached eggs were working on another. You can’t have an egg benedict recipe without a good hollandaise sauce; mine couldn’t be simpler. Hollandaise uses egg yolks and melted butter. I used less butter than most recipes and added a few tablespoons of Greek yogurt to thicken the sauce and to add a little tanginess to the recipe. The best part is everything is made in the blender!
No wait, the best part is not the use of the blender, although that makes life easier, the best part is getting the bread, the lamb, the egg and the sauce in your mouth all at the same time!