Eggs Benedict With Spinach, Arugula And Bacon Recipe

Recipe By Slurrp

This eggs Benedict with spinach, arugula, and bacon is a delicious twist on the classic brunch dish. The perfectly poached eggs are served on a bed of sautéed spinach and arugula, topped with crispy bacon and a rich hollandaise sauce. The combination of flavors and textures creates a satisfying and indulgent breakfast or brunch option. Serve it with toasted English muffins or crusty bread for a complete meal.

4.4
14 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Eggs Benedict With Spinach, Arugula And Bacon
plan
Bookmark

ingredients serve

Ingredients for Eggs Benedict With Spinach, Arugula And Bacon Recipe

  • 2 Slices Of Bacon
  • 1 cup Spinach
  • 1 cup Arugula
  • 2 Eggs
  • 1/2 tablespoon Vinegar
  • as needed Hollandaise Sauce
  • as per your need Toasted English Muffins Or Crusty Bread

Directions: 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.
Nutrition
value
152
calories per serving
9 g Fat15 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    15g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    15g
  • Fiber
    < 1g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    169mg
  • Iron
    3mg
  • Vitamin A
    103mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    122mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    223mg
  • Selenium
    40mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp