Eggs Benedict With Spinach, Arugula And Bacon Recipe

Cooking Directions

• STEP 1.In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
• STEP 2.In the same skillet with the bacon drippings, sauté the spinach and arugula until wilted.
• STEP 3.In a saucepan, bring water to a gentle simmer. Add vinegar to the water.
• STEP 4.Crack the eggs into separate small bowls or ramekins.
• STEP 5.Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center of the whirlpool.
• STEP 6.Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
• STEP 7.Remove the eggs from the water with a slotted spoon and drain on a paper towel.
• STEP 8.To assemble, place the sautéed spinach and arugula on a plate, top with crispy bacon, and place the poached eggs on top.
• STEP 9.Drizzle hollandaise sauce over the eggs and serve immediately.

Cooking Tips

• To make hollandaise sauce, whisk together egg yolks, lemon juice, and melted butter over low heat until thickened.
• To keep the poached eggs warm while preparing the other components, place them in a bowl of warm water.
• For added flavor, sprinkle the eggs with freshly ground black pepper or chopped chives.

Storage and Serving

• This dish is best served immediately.
• If you have leftovers, store the components separately in the refrigerator.
• Reheat the sautéed spinach and arugula in a skillet over low heat, warm the bacon in the oven or microwave, and reheat the hollandaise sauce in a saucepan over low heat.
• Poach fresh eggs when serving leftovers.
• Serve the eggs Benedict with toasted English muffins or crusty bread.