Mediterranean Eggs Benedict

Mediterranean Eggs Benedict

Hash brown patty, recipe below

Sauteed spinach, recipe below

Goat Cheese, crumbled

Poached egg, recipe below

Tzatziki sauce, recipe below

Kalamata olives, seeds removed and sliced in half

OT Mediterranean Blend

Fresh dill

Crispy Hashbrowns

0.5 lbs. potatoes, clean and peel (skins can be left on)

1 tbsp flour

1 egg white

salt and pepper to taste

1 Tbsp. OT Mediterranean Blend

Peel off skin from potatoes and grate the potatoes. Place the grated potatoes in a bowl of cold water and let them soak for about 5 minutes. Drain off water and dry the shredded potatoes using kitchen towel. In a mixing medium bowl, combine the grated potatoes, flour, egg whites, seasoning and salt and pepper. Fill a frying pan with about 1 Tbsp olive oil and heat on medium heat. Once oil is hot, spoon half of the grated potatoes and gently drop into the hot oil, forming a circular disk shape using the back of the spoon. Do the same with the other half of the potatoes. Cook over medium heat for 5-6 minutes on each side, or until golden brown. Remove from oil and set aside on a baking sheet lined with paper towel.

Sautéed Spinach

2-3 cups fresh clean spinach leaves

2 Tbsp OT Butter Olive Oil

Salt and pepper, to taste

Place olive oil in a small heated skillet (med heat) and add spinach, Sautee until the spinach is wilted.  Remove from heat and set aside.

Roasted Onion and Bell Peppers

2 Bell Peppers, cleaned and cut in half, seed removed

2 Tbsp OT olive oil of choice

1 small onion, peeled and cut into 4ths

Place on a lined rimmed cooking sheet.  Toss with olive Oil of choice, I like to use our Butter olive oil.  Salt and pepper as needed.  Lay peppers and onion in a single layer and place in 350-degree pre-heated oven.  Roast until peppers blister about 20-25 minutes.  Remove from oven and place a piece of foil over the top to sweet the peppers.  This usually takes about 15 minutes.  Remove the skins from the peppers and discard.  Slice into strips for serving .  Set peppers and onions aside.

Poached Eggs

2 fresh whole eggs

1 tsp salt

1 tsp OT white vinegar

To make poached eggs, boil about 2 inches of water in a saucepan. Add salt and vinegar. Lower heat and bring water to a gentle simmer. Crack an egg into a small bowl. Create a whirlpool in the middle of the water in the saucepan by stirring it using a spoon. Quickly and gently transfer the egg from the bowl into the saucepan, placing the egg in the middle of the whirlpool. Let egg cook for about 3 minutes for a runny yolk. Using a slotted spoon, gently remove egg from water and place on a plate. Repeat steps with other egg.

Greek Tzatziki Sauce

1 cup of plain Greek yogurt (full-fat)

¾ cup cucumber, finely grated and drain off excess liquid

2 cloves of garlic, minced

1 tablespoon fresh dill, finely chopped (or 1/2 tablespoon dried dill)

1 tablespoon fresh lemon juice (OT Lemon balsamic can be used as a substitute)

1 tablespoon OT extra virgin olive oil of choice

1/2 teaspoon OT white vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Gently squeeze or press the cucumber to remove as much liquid as possible set aside to dry more.

In a large mixing bowl, combine the Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, vinegar, salt, and black pepper. Whisk the ingredients together until well-blended.  This can be made a day ahead.

Gently fold the grated cucumber into the yogurt mixture, ensuring it is evenly distributed throughout the sauce.

Assemble

Divide the hashbrowns into 4 servings.  Layer on each plate the hashbrowns, sauteed spinach, peppers and onions.  Place poached egg on top of hashbrown.  Sprinkle goat cheese and sliced olives over the egg and a dollop of the sauce.  Garnish with fresh dill.