Eggs Benedict with Bacon and Arugula

Name: Eggs Benedict with Bacon and Arugula
Total time: 40 min
Ingredients: 8 large whole eggs; 4 large egg yolks; 2 tablespoons dry white wine; Salt; 1 stick unsalted butter, melted; 1 1/2 tablespoons fresh lemon juice; 1/4 teaspoon Tabasco; 8 slices of applewood-smoked bacon, halved crosswise; 5 ounces baby arugula; 2 tablespoons distilled white vinegar; 4 English muffins, split and toasted

5.0

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1 Review

Crispy bacon and peppery arugula give this version of Eggs Benedict extra crunch and bite.

By Tara Lazar

Updated on February 7, 2023

Eggs Benedict with Bacon and Arugula — Save on time by using toasted English muffins for this delicious version of the classic brunch dish. Photo: Courtesy of Melissa Kaseman

Total Time:

40 mins

Yield:

4

In her version of this classic brunch dish, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture. At Cheeky’s, her Palm Springs restaurant devoted to breakfast and lunch, she serves the eggs on homemade cheddar-chive scones; the English muffins called for here are a tasty time-saver.

Ingredients

8 large whole eggs
4 large egg yolks
2 tablespoons dry white wine
Salt
1 stick unsalted butter, melted
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco
8 slices of applewood-smoked bacon, halved crosswise
5 ounces baby arugula
2 tablespoons distilled white vinegar
4 English muffins, split and toasted

Directions

In a heatproof bowl set over a pot of barely simmering water, whisk 4 egg yolks with wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in lemon juice and hot sauce and season hollandaise with salt. Keep hollandaise sauce warm, whisking occasionally.
In a skillet, cook bacon over moderate heat until crisp, turning once, about 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat from skillet. Add arugula, toss it quickly in the hot oil and transfer to a plate; season with salt.
Bring a large, deep skillet of water to a simmer over moderate heat and add vinegar. One at a time, break eggs into a small bowl and pour into simmering water, leaving plenty of space in between. Poach eggs until whites are set and yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer eggs to a paper towel-lined plate.
Arrange toasted English muffin halves on plates and top with bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.