Eggs Benedict on Sourdough
A lighter take on the classic with poached eggs, wilted spinach, and smoked salmon on toasted sourdough, topped with a high-protein Greek yogurt hollandaise. All the richness of a traditional Benedict with more protein and less fuss. The perfect post-run breakfast when you want something that feels like a reward.
Instructions
Whisk the Greek yogurt, melted butter, lemon juice, Dijon mustard, salt, and pepper together until smooth. Set aside.
Bring a medium pot of water to a gentle simmer. Add the white vinegar. Stir the water to create a slow whirlpool, then crack one egg at a time into the center. Poach for 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and rest on a paper towel.
While the eggs poach, toast the sourdough and wilt the spinach in a hot pan for 30 seconds.
Build the Benedict: sourdough base, spinach, smoked salmon or back bacon, poached egg on top.
Spoon the yogurt hollandaise over each egg. Finish with smoked paprika and fresh chives if using.
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