Eggs Benedict with Tsoureki
Its the weekend and that calls for tasty brunch! After celebrating Greek Easter most of us around the world have an abundance of tsoureki bread left. So each year I usually make tsoureki bread pudding, and tsoureki French toast but this time I kicked it up a notch. I made my Greek-style eggs benedict which you can find the recipe in my second cookbook A Drop of Ladi & My Greek Soul on page 78.
This recipe is made up of basically 3 elements. The base is made from tsoureki which is a Greek brioche bread. Then you would use my “tsoureki French toast recipe” to make the base of the bread. Once you have that ready then you can follow along with my eggs benedict recipe. I hope you enjoy this as much as we did! For all the egg benedict lovers, this recipe is for you!
Eggs Benedict with Tsoureki Recipe
- 4 eggs, poached
- 4 slices of tsoureki soaked in the French toast batter
- 1/2 teaspoon fine sea salt
- 1/2 cup cooked spinach
- 4 slices of Canadian bacon
- 4 strips pickled red bell pepper or sauteed spinach
- 4 tomato slices
Tsoureki French Toast:
- 4 tablespoons of unsalted butter
- 2 tablespoons of brown sugar
- 4 slices of tsoureki bread
- 2 large eggs
- 1/4 cup half-and-half
- 1/4 teaspoon salt
- In a large bowl, whisk together the eggs, milk, sugar, and salt. Pour the mix over the bread. Let the bread mixture soak for a few minutes.
- In a large pan, melt a tablespoon of butter. Add two tsoureki in the pan, and cook until golden brown on each side. Repeat until all tsoureki are cooked.
- For the full French toast, recipe click here.
- Poach eggs until they are slightly runny. I poach them up to 3-4 minutes or until whites are set and yolks are runny. Remove with a slotted spoon and set aside.
- 4 egg yolks
- juice from 1 lemon
- 2 tablespoons unsalted clarified butter melted
- 1/2 cup of plain Greek yogurt
- 1 teaspoon of Dijon mustard
- pinch of cayenne pepper
- pinch of oregano
- pinch of salt
1. Prepare a double boiler over medium heat (use metal bowls). Whisk in the egg yolks and lemon juice. Continue whisking until the egg yolks turn lighter in color and become thick. Be careful not to burn the yolks as that will result in curdling. Remove from heat and add the melted butter. Next, whisk in the yogurt, Dijon mustard, cayenne pepper, oregano, and salt. Keep sauce warm until ready to serve.
2. Place the tsoureki on a large plate and prepare to layer the ingredients. Add the sauteed spinach or peppers, then 1 slice of bacon. Then add the tomato slices and 1 poached egg to each tsoureki slice. Serve with the creamy hollandaise sauce over the top. You can serve with fresh dill or even chives.
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