Gyro Benedict Recipe
Prep time: 
Cook time: 
Total time: 
Yield: 5 servings
  • 5 eggs plus 3 egg yolks
  • 8 tablespoons butter, melted
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • 5 pitas
  • 1 tomato
  • 1 onion
  • 1 pound gyro meat
  • Feta cheese
  1. Set your Gourmia sous vide cooker to 167° and when it comes to temperature carefully place 5 eggs into the water bath.
  2. Cook for 13 minutes and transfer to a bowl of ice water.
  3. For the hollandaise whisk 3 egg yolks and combine with milk and lemon juice in a pan over medium heat slowly adding 8 tablespoons of melted butter. Whisk until thickened.
  4. Crack each egg shell over a slotted spoon, which will drain off any loose egg white leaving you with perfectly poached eggs.
  5. Top each pita with sliced tomatoes, onions, feta cheese, gyro meat, a poached egg and hollandaise sauce.
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