Mediterranean Eggs Benedict

For this recipe I decided to imagine what eggs Benedict might of ended up like if it was made with Mediterranean style ingredients, so I substituted the normal ingredients out and replaced them with the med equivalents.

for the English muffins I used pitta,

for the ham I decided to use hummus and halloumi cheese

finally I garnished with Garlic Chives.

I think this recipe is a wonderful twist on a sometimes tired classic, and has a great deal of wow factor i would encourage you to try it and make your own variations on this dish.

please check out my other stuff for interesting takes on breakfast.

Ingredients List

Ingredients:

For the Hollandaise Sauce

125G of salted butter

3 egg Yolks

1 Tbsp lemon juice and 1Tbsp vinegar (optional)

Important only season the sauce if you use unsalted butter, it will split otherwise.

3 Pitta bread

9 slices of Halloumi Cheese

100G appox Houmous

6 eggs

Garlic chives or mint sprigs

Serves 3 (two eggs a portion)

Frying the Pitta and Halloumi

First off you want to get your halloumi and your pitta bread fried first, these can be kept warm easily and un-like other parts of this dish wont be ruined if you they cool down and need to be re-heated.

Picture 1. In a hot pan add a small amount of olive oil and fry the pitta on each side.

Picture 2. This should take approximately 2 minutes per side but watch it.

Picture 3. After you have taken the pitta out fry the halloumi and on both sides.

Picture 4. This should take a similar time to the pitta but watch them both as they can burn easily. Once complete reserve until needed and keep above 70C

The Hollandaise Sauce

A hollandaise sauce can be slightly tricky and the addition of other items if your not careful can lead it to split. With that in mind do not season if you have used salted butter, additionally be very careful adding lemon juice and vinegar. These items are there to thin it out and give it some bite, but too often i have ruined a batch just because of there addition at the end. Because of this I have listed them as optional.

For the Hollandaise Sauce
125G of salted butter

3 egg Yolks

1 Tbsp lemon juice and 1Tbsp vinegar (optional)

Picture 1. Gently melt the butter in a pan.

Picture 2. Separate the egg yolks and the egg whites, i find it easiest to do this with my hands but your can use the shells if your prefer.

Picture 3. Before adding the butter whisk the eggs until the begin to turn slightly lighter.

Picture 4. Slowly and patiently add the hot butter to the eggs.

Picture 5. When finished your sauce should have a velvet like consistency.

Important. Ensure that your sauce is over 70C otherwise your egg yolk will not be cooked, this has the potential to kill someone. if it is below 70C place the bowl containing the sauce over a saucepan of gently simmering water.

Poaching the Egg

poaching an egg can be difficult if your not sure how, but is actually very simple. most importantly half the time it doesn't work out well is because the eggs are not fresh enough, there isn't much you can do to save this if your using older eggs, it just wont work as well.

Picture 1. Season and pour oil in to a large saucepan full of water, and then allow to simmer.

Picture 2. Crack an egg in to a mug, this will help you pour it in to the water.

Picture 3. Create a vortex in the water and slowly drop your egg in the centre of it. The spinning water allows the egg whites to wrap around the yolk. cook for 3 minutes.