The beloved brunch dish, Eggs Benedict with Hollandaise, gets a Mediterranean makeover in this weekday-ready recipe. A mix of heart-healthy avocado oil and tahini take the place of butter in hollandaise to create a lighter and healthier version of the original.


For the Tahini Hollandaise

  • ½ cup avocado oil
  • 3 large egg yolks
  • 2 Tbsp warm water
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Soom Tahini
  • ½ tsp kosher salt
  • ½ tsp white pepper
  • ¼ tsp granulated sugar
  • ¼ tsp ground sumac

For the Mediterranean Eggs Benedict

  • 2 Tbsp avocado or olive oil
  • 1 medium shallot, finely chopped
  • 1 pint cherry tomatoes
  • 1 (6oz) bag fresh baby spinach
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 English muffins, halved and toasted
  • 1 tsp white vinegar
  • 8 large eggs
  • Thinly sliced chives for garnish



  1. To make the tahini hollandaise, begin by heating avocado oil in a small saucepan over low heat to 120ºF.
  2. Combine egg yolks, water, lemon juice, tahini, salt, pepper, and sugar in a blender. Blend on low speed until combined.
  3. With blender running on low speed, gradually add oil in a thin, steady stream. Once all of the oil is combined, increase blender speed to medium and blend for 20 more seconds. Pour hollandaise into a bowl and stir in sumac; set aside.
  4. Prepare the eggs benedict by heating 2 Tbsp avocado or olive oil in a large skillet over medium-high. Add shallots and tomatoes; cook, stirring occasionally, until tomatoes start to burst and release their juices, 6 to 8 minutes. Add spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper, and turn off heat.
  5. Fill a medium pot with 3 inches of water. Add vinegar and bring to a simmer. Crack one egg into a small bowl or ramekin. Stir the water in a clockwise motion, and gently slide egg into the center of the pot. Repeat with up to 4 eggs at a time. Let eggs cook until the whites are just set, but the yolks are still runny, about 4 to 5 minutes. Once poached, use a slotted spoon to remove eggs from water and let drain on a plate lined with paper towels. (Note: As the second round of eggs cook, start toasting the English muffins, and then begin assembling.)
  6. To assemble, divide tomato and spinach mixture evenly over each toasted English muffin half. Top each half with one poached egg, and spoon Tahini-Hollandaise overtop. Garnish with fresh chopped chives and additional sumac, if desired.



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