Eggs Benedict With Arugula Salad

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 879kcal

Ingredients

Poached Eggs

  • 2 TBSP White vinegar
  • 2 English muffin halved and toasted
  • 6 oz Canadian bacon sliced
  • 4 Eggs

Hollandaise Sauce

  • 4 TBSP Butter melted
  • 2 Egg yolks
  • 1 TBSP Lemon juice to taste

Arugula Salad:

  • 2 cups Arugula
  • 1 TBSP Extra-virgin olive oil
  • 1/4 TBSP Lemon juiced
  • Salt to taste
  • Black pepper to taste

Banana

  • 1 Banana sliced

Orange Juice

  • 16 oz Orange juice

Instructions

  • Fill a pot halfway with water. Bring the water to a low simmer. Stir the vinegar into the water. While the water is heating, make the hollandaise.
  • Melt the butter over low heat in a small saucepan - do not let it boil. Then remove from the heat. Whisk in the egg yolks and half of the lemon juice. Return the saucepan to the heat, while whisking continuously, until the sauce becomes very thick. Remove from the heat immediately. Add more lemon juice to taste and season with salt and pepper. Set aside. (The sauce should be thick, buttery, lemony, and just lightly salty.)
  • Toast the English muffins in a toaster oven.
  • Brown the Canadian bacon on both sides in a non-stick pan over medium heat.
  • Poach the eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. While the eggs are poaching, toast the English muffins and brown the Canadian bacon.
  • Place the canadian bacon on the english muffin halves, top with poached eggs.
  • In a mixing bowl, toss the fresh arugula with olive oil, lemon, salt, and pepper to taste until evenly coated.
  • Serve the eggs benedict topped with hollandaise, arugula salad, banana and orange juice.

Nutrition

Calories: 879kcal | Carbohydrates: 67g | Protein: 39g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 624mg | Sodium: 1356mg | Potassium: 1264mg | Fiber: 4g | Sugar: 27g | Vitamin A: 2401IU | Vitamin C: 125mg | Calcium: 178mg | Iron: 4mg

Eggs Benedict With Arugula Salad

No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 879 kcal

Ingredients
 
 

Poached Eggs

  • 2 TBSP White vinegar
  • 2 English muffin halved and toasted
  • 6 oz Canadian bacon sliced
  • 4 Eggs

Hollandaise Sauce

  • 4 TBSP Butter melted
  • 2 Egg yolks
  • 1 TBSP Lemon juice to taste

Arugula Salad:

  • 2 cups Arugula
  • 1 TBSP Extra-virgin olive oil
  • 1/4 TBSP Lemon juiced
  • Salt to taste
  • Black pepper to taste

Banana

  • 1 Banana sliced

Orange Juice

  • 16 oz Orange juice

Instructions
 

  • Fill a pot halfway with water. Bring the water to a low simmer. Stir the vinegar into the water. While the water is heating, make the hollandaise.
  • Melt the butter over low heat in a small saucepan - do not let it boil. Then remove from the heat. Whisk in the egg yolks and half of the lemon juice. Return the saucepan to the heat, while whisking continuously, until the sauce becomes very thick. Remove from the heat immediately. Add more lemon juice to taste and season with salt and pepper. Set aside. (The sauce should be thick, buttery, lemony, and just lightly salty.)
  • Toast the English muffins in a toaster oven.
  • Brown the Canadian bacon on both sides in a non-stick pan over medium heat.
  • Poach the eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. While the eggs are poaching, toast the English muffins and brown the Canadian bacon.
  • Place the canadian bacon on the english muffin halves, top with poached eggs.
  • In a mixing bowl, toss the fresh arugula with olive oil, lemon, salt, and pepper to taste until evenly coated.
  • Serve the eggs benedict topped with hollandaise, arugula salad, banana and orange juice.

Nutrition

Calories: 879kcalCarbohydrates: 67gProtein: 39gFat: 51gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 624mgSodium: 1356mgPotassium: 1264mgFiber: 4gSugar: 27gVitamin A: 2401IUVitamin C: 125mgCalcium: 178mgIron: 4mg
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