Eggs Benedict with Bacon and Arugula

Name: Eggs Benedict with Bacon and Arugula
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Global
Ingredients: 8 slices applewood-smoked bacon, halved crosswise; 142 grams baby arugula; 2 Tbsps dry white wine; 4 larges (large) egg yolks; 8 larges (large) eggs; 4 English muffins, split and toasted; 2 Tbsps lemon juice, freshly squeezed; 40 servings Salt; 0 teaspoons Tabasco; 1 stick unsalted butter, melted; 2 Tbsps distilled white vinegar

You can never have too many morn meal recipes, so give Eggs Benedict with Bacon and Arugulan a try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 40 servings with 72 calories, 3g of protein, and 5g of fat each. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up egg yolks, lemon juice, wine, and a few other things to make it today.

Instructions

In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes.

Ingredients you will need

Egg Yolk

Butter

Sauce

Water

Salt

Wine

Equipment you will use

Whisk

Bowl

Pot

Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.

Ingredients you will need

Hollandaise Sauce

Lemon Juice

Tabasco Sauce

Salt

Equipment you will use

Whisk

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Transfer to a paper towellined plate.

Pour off all but 1 tablespoon of the fat in the skillet.

Equipment you will use

Frying Pan

Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.

Ingredients you will need

Arugula

Salt

Cooking Oil

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Ingredients you will need

Vinegar