Greek Eggs Benedict Open Faced Egg Sandwich Recipe

A quick and easy twist on Eggs Benedict! This vibrant Greek-inspired open-faced sandwich features melty cheddar, runny eggs, and a sprinkle of salty feta and black pepper for a burst of Mediterranean flavor. Perfect for a satisfying and speedy breakfast or brunch.

Prep Time 5 mins
Cook Time 15 mins
Calories 389.2 kcal
Protein 49g
Rating 5.0 (1 Reviews)
Greek Eggs Benedict Open Faced Egg Sandwich 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Greek Eggs Benedict Open Faced Egg Sandwich

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How to Make Greek Eggs Benedict Open Faced Egg Sandwich

  1. Preheat your broiler.
  2. Halve two English muffins to create four slices.
  3. Divide 2 ounces of deli cheddar cheese evenly among the four English muffin halves.
  4. Broil the English muffin halves with cheese until the cheese is melted and bubbly, and the bread is lightly toasted (approximately 2-3 minutes). Watch carefully to prevent burning.
  5. While the muffins are broiling, cook two eggs over easy in a lightly oiled pan until the whites are set but the yolks remain runny (approximately 2-3 minutes).
  6. Place the cooked eggs on top of the cheesy English muffin halves.
  7. Season generously with freshly ground black pepper.
  8. Crumble 1 ounce of feta cheese over each egg.
  9. Serve immediately with a fork and knife. Enjoy the runny egg yolk as a delicious sauce!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

11g

Fat

47g

Carbs

8g