A brunch classic collides with Middle Eastern flavors in this recipe for za'atar eggs benedict made with harissa hollandaise, sumac spinach, and a drizzle of za'atar on top.
Yield: 4 servings
Ingredients
For the spinach
2 tbsp olive oil
1 lb chopped frozen spinach, thawed
2 cloves garlic, minced
2 tsp sumac
salt, to taste
For the hollandaise
12 tbsp unsalted butter, softened
6 large egg yolks
½ cup boiling water
2 tsp lemon juice
2-4 tbsp harissa
salt, to taste
For the eggs benedict
4 large toasted English muffins
8 poached eggs
za'atar, for sprinkling
Instructions
For the spinach, heat the olive oil in a large skillet over medium heat. Saute the garlic until lightly browned, about 1 minute. Stir in the spinach and sumac. Cook until spinach is warmed through and any liquid has evaporated, stirring frequently, about 5-6 minutes. Set aside.
For the hollandaise, whisk the butter and egg yolks in a large heat-safe bowl set over a medium saucepan filled with ½-inch of simmering water. Slowly add the boiling water to the bowl and cook, whisking constantly, until thickened and the sauce registers 160F, about 7-10 minutes. Remove from the heat and stir in the lemon juice and 2 tbsp harissa. Season to taste with salt and harissa.
For each individual, prepare 2 toasted English muffin halves. Top each half with a scoop of spinach, a poached egg, and a drizzle of hollandaise. Sprinkle with za'atar.