Imagine transforming your ordinary breakfast into a restaurant-worthy masterpiece that will make your taste buds dance and your Instagram followers drool! Eggs Benedict over Arugula is not just a meal; it's a culinary experience that combines the luxurious richness of perfectly poached eggs, creamy hollandaise sauce, and the peppery freshness of arugula. Whether you're looking to impress your brunch guests or treat yourself to a weekend indulgence, this recipe promises to elevate your morning routine from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 English muffins
- 4 large eggs
- 1 cup arugula
- 1/2 cup hollandaise sauce
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Split the English muffins in half and set them aside. Rinse the arugula under cold water and pat it dry with a paper towel.
- In a medium saucepan, fill it with water and bring it to a gentle simmer over medium heat. This will be used for poaching the eggs.
- While the water is heating, toast the English muffin halves until they are golden brown. You can use a toaster or a skillet for this step.
- Once the water is simmering, crack each of the four eggs into separate small bowls or ramekins. This will make it easier to slide them into the water.
- Carefully slide each egg into the simmering water, one at a time. Poach the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
- While the eggs are poaching, heat the hollandaise sauce in a small saucepan over low heat, stirring occasionally until warmed through. Be careful not to let it boil.
- Once the eggs are done, use a slotted spoon to remove them from the water and gently place them on a paper towel to drain excess water.
- To assemble, place a handful of arugula on each plate as a bed for the English muffins.
- On top of the arugula, place two toasted English muffin halves. Then, carefully place one poached egg on each muffin half.
- Drizzle the warm hollandaise sauce generously over the poached eggs, ensuring each egg is well-covered.
- Season with salt and pepper to taste. Serve immediately while everything is warm and enjoy your Eggs Benedict over Arugula!
Tips
- Egg Poaching Perfection: Use the freshest eggs possible for the best poaching results. Adding a splash of vinegar to the simmering water helps the egg whites coagulate more quickly.
- Hollandaise Hack: If your sauce starts to separate, whisk in a teaspoon of hot water to help re-emulsify the sauce and restore its smooth consistency.
- Arugula Selection: Choose fresh, crisp arugula with bright green leaves. The peppery flavor will provide a delightful contrast to the rich hollandaise.
- Timing is Key: Prepare all ingredients before you start cooking to ensure everything is served hot and at the perfect temperature.
- Toast Technique: For extra flavor, lightly butter the English muffins before toasting to add a golden, crispy texture.
- Egg Drainage: Use a paper towel to remove excess water from poached eggs, preventing your English muffins from becoming soggy.Pro tip: Practice makes perfect! Don't get discouraged if your first attempt isn't Instagram-worthy. Each time you make this dish, your technique will improve.
Nutrition Facts
Calories: 635kcal
Carbohydrates: 32g
Protein: g
Fat: 49g
Saturated Fat: 15g
Cholesterol: 612mg
