Eggs Benedict with Bacon and Arugula

By mirelsonp

Ingredients

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

Details

Servings 4

Preparation

Step 1

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

2. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towl-lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.

3. 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.

4. Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.