Za'atar Eggs Benedict
 
 
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
  1. 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.
  2. 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.
  3. 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.
Notes
Hollandaise adapted from Cook's Country
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/02/zaatar-eggs-benedict.html