Looking for a fresh, new twist on a classic breakfast staple? Kellie Hemmerly, from The Suburban Soapbox, has whipped up a must-try Mediterranean-Style Eggs Benedict that’s perfect for your spring brunch menu. Simple to make and loaded with fresh flavors.
It’s finally spring — how exciting! The last of the snow is starting to melt and I’m really excited for all that comes along with the warmer season. Bright yellow daffodils, flowering trees, cheery red-breasted robins and all the brunch. Sunday brunch, baby showers, Easter Brunch, Mother’s Day breakfast in bed…whatever the occasion Eggs Benedict seems to make an appearance on every menu.
So, I thought I’d mix it up just a bit by adding Harry & David’s Merlot Laced Artichokes spread to my Eggs Benedict recipe to give it a Mediterranean flare that is a huge hit with guests. To start, I lightly toast a few Wolferman’s English muffins for the base before spooning on a healthy layer of Merlot Laced Artichokes. The juices sink down into the nooks and crannies making this pairing a treat to eat all on its own….but then, I top it with a round of crisp pancetta and a perfectly poached egg. Drizzle a spoonful or three of hollandaise sauce over and serve.
Mediterranean Style Eggs Benedict couldn’t be easier to make. The hollandaise sauce is even made in the blender in under two minutes. Super easy and ridiculously flavorful. P.S. Wolferman’s makes it extra easy with their Eggs Benedict Box, which comes with English muffins, Canadian bacon and Hollandaise sauce.
Mediterranean Style Eggs Benedict Recipe
- 4 large egg yolks
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/8 teaspoon kosher salt
- 16 tablespoons melted butter (cooled to room temperature)
- 2 Wolferman’s Traditional English muffins (split in half)
- 4 thick slices pancetta
- 4 eggs
- 1 teaspoon white vinegar
- 1/2 cup Harry & David Merlot Laced Artichokes
- Add the yolks, water, lemon and salt to a blender. Blend the ingredients until smooth and then slowly stream in the butter until the mixture becomes thick and creamy.
- Transfer the sauce to a serving dish and keep warm.
- Toast the Wolferman’s Traditional English muffins and set aside. Keep warm.
- In a small skillet, cook the pancetta over medium heat until golden brown, approximately 2-3 minutes. Flip the pancetta and cook for an additional 1-2 minutes. Transfer to a plate and cover with foil.
- Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir. Crack each egg into a separate ramekin or coffee mug being careful not to break the yolk.
- When the water is still (do not boil), slowly tip the egg into the water. Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn’t stick to the bottom of the pan. Once the egg yolk is set, remove the egg to a plate using a slotted spoon.
- Arrange the English muffins on a plate or platter. Divide the artichoke spread evenly among the muffins and spread evenly to coat. Top the artichokes with a slice of pancetta and then an egg. Top each egg with 2 tablespoons of hollandaise sauce.
- Serve immediately with extra hollandaise sauce, if desired.