Arugula Eggs Benedict With Goat Cheese Hollandaise Recipe

Cooking Directions

• STEP 1.In a small saucepan, melt the butter over low heat. Add the goat cheese and whisk until smooth.
• STEP 2.In a separate saucepan, bring water to a gentle simmer. Add vinegar and stir to create a whirlpool effect.
• STEP 3.Carefully crack the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks are still runny.
• STEP 4.While the eggs are poaching, toast the English muffins until golden brown.
• STEP 5.To assemble, place a handful of arugula on each toasted English muffin half. Top with a poached egg and drizzle with the goat cheese hollandaise sauce.
• STEP 6.Garnish with freshly ground black pepper and chopped chives, if desired. Serve immediately.

Cooking Tips

• Make sure to use fresh eggs for the best poaching results.
• To prevent the hollandaise sauce from curdling, whisk continuously and keep the heat low.
• If the hollandaise sauce becomes too thick, add a splash of warm water and whisk until desired consistency is reached.

Storage and Serving

• Arugula Eggs Benedict with Goat Cheese Hollandaise is best served immediately.
• Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the hollandaise sauce gently over low heat, whisking constantly, before serving.