Saute Spinach and Tomatoes: In a skillet, heat 2 tablespoons of avocado or olive oil over medium heat. Add the baby spinach and cherry tomatoes to the skillet. Cook until the spinach is wilted and the tomatoes are softened, about 3-4 minutes. Season with salt and pepper to taste. Set aside and keep warm.
Poach Eggs: Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs from the water using a slotted spoon and drain them on a paper towel.
Toast English Muffins: Toast the English muffins until they are golden brown and crisp.
Make Tahini Hollandaise: In a blender or food processor, combine the egg yolks, lemon juice, tahini, water, sugar, salt, and white pepper. Blend on low speed until well combined. With the blender running, slowly drizzle in the avocado oil in a steady stream until the mixture emulsifies and thickens into a smooth hollandaise sauce. Adjust seasoning to taste.
Assemble Eggs Benedict: Place two halves of toasted English muffins on each serving plate. Top each English muffin half with a portion of sautéed spinach and tomatoes, followed by a poached egg. Spoon the tahini hollandaise sauce generously over the top of each egg.
Garnish: Sprinkle chopped chives and ground sumac over the eggs benedict for extra flavor and visual appeal.
Serve: Serve the Mediterranean Eggs Benedict with Tahini Hollandaise immediately, while still warm. Enjoy your flavorful and indulgent breakfast!
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