Eggs Benedict with Bacon and Arugula

On the weekends I like to do a nice stick to your ribs breakfast. I love benedicts and this was a nice twist with the arugula added. Although I broke my sauce it still came out pretty tasty.

Eggs Benedict with Bacon and Arugula

(Adapted from Food & Wine)

 

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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

 

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.

 

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–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.

 

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.

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