The Greeks couldn’t miss out on the eggs benedict, so they created their own version to satisfy the Greek community!
1 tbsp extra-virgin olive oil
½ cup chopped cured preserved pork, preferably Peloponnesian singlino
2 tbsp white wine vinegar
4 large eggs
2 Cretan barley rusks
2/3 cup strained yogurt mixed with 3 tbsp olive oil and 2 tsp finely grated lemon zest
salt & pepper to taste
Heat the olive oil in a nonstick skillet and saute the preserved pork for a few minutes. Set aside.
Bring a medium sized pot of water to a gentle boil and add the vinegar. Break each egg individually into a small cup, careful not to break the yolk.
Swirl the water and slip the eggs, one at a time into the center of the swirl, poach for 3-5 minutes. Remove with a slotted spoon and set aside on a linen napkin. Trim off the ragged edges. Repeat with the remaining three eggs.
Dampen the rusks and set on serving plates. Spoon some of the sautéed preserved pork over each rusk and add a dollop of yogurt mixture. Place a poached egg on top and serve.