Pita bread is topped with a lamb patty, a poached egg, and a simple blender hollandaise sauce.
This Greek egg benedict recipe is a cultural spin on a classic recipe!
For this recipe for eggs benedict, 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 stovetop 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 that this easy eggs benedict recipe is so simple to make that you can enjoy gourmet eggs benedict whenever you want.
What is Eggs Benedict?
It’s a common American breakfast recipe that was created back in the 1860s. It’s a poached egg over Canadian bacon on half of an English muffin and then topped with some hollandaise sauce. As you can see we definitely took a little creativity to get a similar but different feel with our eggs recipe.
- Ground lamb
- Greek seasoning
- Minced garlic cloves
- Crumbled feta cheese
- Kalamata olives
- Egg yolks
- Lemon juice
- Dijon mustard
- Greek yogurt
- Pita bread rounds
For the exact amounts needed, please see the recipe card below.
How to Make Greek Egg Benedict Recipe
- Prepare the lamb burgers by combining the ground lamb, greek seasoning, garlic feta cheese, kalamata olives, and a pinch of salt in a bowl.
- Mix by hand until all of the ingredients are well incorporated.
- Heat a grill pan over medium heat.
- Spray the pan with nonstick cooking spray.
- Divide the lamb mixture into 4 patties and then place them onto the hot grill pan.
- Cook for 5-7 minutes per side.
- Meanwhile, prepare the poached eggs by filling a deep skillet with water about 3 inches deep.
- Bring the water to a simmer over medium-high heat and then add in the vinegar.
- Carefully break each egg into the water.
- Reduce the heat to medium-low and cook the eggs for 3 minutes.
- After 3 minutes, remove the eggs with a slotted spoon and set them aside.
- Make the hollandaise sauce in a blender by combining the egg yolks, lemon juice, mustard, and yogurt and blend until smooth.
- Carefully and slowly add the melted butter in a slow stream to the blending mixture until the sauce is combined and slightly thick.
- Assemble by cutting the pita in half and toasting it slightly.
- Place half of a pita round onto a plate and then top with one lamb burger and a poached egg.
- Slowly drizzle the hollandaise sauce over each egg and then serve immediately.
Is hollandaise served hot or cold?
This sauce is best served when warm or at room temperature as that is when it is much easier to pour and serve.
Should eggs benedict be runny?
Yes, with perfectly poached eggs you should have cooked egg whites and runny yolks mixing together with the wet hollandaise sauce over the top.
How long do you poach eggs in water?
Eggs need to be poached for about 3-4 minutes or until the egg whites look set. If some of the egg whites look thin and stringy you can just trim them off before serving.
For more delicious Greek recipes check out these fun suggestions:
- Easy Greek Gyro Skillet
- Loaded Greek Fries
- Greek Style Shrimp Scampi
- Greek Chicken Souvlaki Recipe
- Greek Green Beans
- Greek Hand Pies
Greek Egg Benedict Recipe
- 1 lb ground lamb
- 2 teaspoons Greek seasoning
- 2 cloves garlic, minced
- 2 oz crumbled feta cheese
- 1 tablespoon finely chopped Kalamata olives
- Pinch of salt
- 4 eggs
- 1 teaspoon vinegar
- 3 egg yolks
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 2 tablespoons Greek yogurt
- 5 tablespoons melted butter
- 2 pita bread rounds
- 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.
This sounds SO delicious! 🙂
I’d love for you to share them at my Link Up this week! 🙂
This looks like a killer version of eggs benedict! I adore Greek food!
April R - Uncookie Cutter says
These look amazing! My husband and kiddos (and myself) have really been loving greek food lately. I’d love to have you stop by and link up at our new link party, You Link It, We Make It, where we actually make the features each week! Thanks so much for sharing! https://bit.ly/1LqkYTN
What a wonderful flavor combination! Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.
I love greek food and love how easy this recipe looks! Hope to see you again #HomeMattersParty
Frugal Hausfrau says
Love, love, love this! A great take on eggs benedict! Thanks for bringing this by Throwback Thursday last week!