Eggs Benedict is a classic and it really is quite simple to make. You will be sure to
charm your guests with this delicious dish. Here we have poached eggs, atop toasted
english muffins and a bed of red arugula. The dish is topped with a simple Hollandaise
sauce and paired with smoked salmon, sliced avocados and ripe cherry tomatoes. This
dish pairs excellently with Broja and Habacado hot sauce. Enjoy!
Ingredients
For 2 Servings:
- 8 Eggs
- 2 English Muffins
- 1⁄2 Stick of Butter (I prefer unsalted Irish Butter)
- 2 Cups of Arugala (Red or otherwise)
- 1 1/2 Tbs Salt (Kosher if you have it)
- 1 ripe Avocado
- 6-8 Cherry Tomatoes
- 1 Medium Lemon
- 6-8 Cups Water
- 1 Cup White Vinegar
Instructions
Step 1: Prep
First, cut the lemon in half and squeeze the juice out into a small bowl or cup and
remove any seeds. Set aside.
Next, separate the yolks from four eggs and set aside. Note: I like to save the egg
whites for use at a later time. Great for a healthy omelette!
Now, cut your avocado in half, remove the pit and using a spoon remove the halves
from the avocado skin. Slice each half into vertical slices. Also, slice the cherry
tomatoes in half.
Place a large frying pan (preferably non-stick) on the stove, add water until it’s 3⁄4 full.
Add the vinegar and 1 Tbsp of salt. Bring to a heavy simmer.
Take out your blender and plug it in.
Step 2: Poach The Eggs
Carefully add four eggs to the simmering water one at a time without breaking the yolk.
Tip: I like to crack the egg open and put it in a small cup first. Use the small cup to slowly transfer it to the boiling water.
Poach the eggs in the simmering water for about 3 minutes. Allow them to simmer longer if you prefer your yolk to be more firm than runny. Using a spatula gently release the egg from the pan once the whites have almost fully cooked.
Remove the eggs from the water using a slotted spoon and set aside in a bowl.
Step 3: Toast Muffins and Prepare Hollandaise
First, place the butter in a small sauce pan and begin heating over medium low.
Next, cut the english muffins in half and begin toasting. Place muffins, cut side up
on two separate serving dishes.
In the blender add the egg yolks, lemon juice, and 1⁄2 tbsp salt. Lightly blend the
mixture. Once the butter is at a lite simmer, turn the blender on low and slowly pour the
butter into the mixture. Be sure to use an oven mit so that you don’t burn yourself.
Tip:
Leave the top of the blender on and remove the round insert so that the sauce doesn’t
splatter. You should have a smooth consistency. Be sure not to over blend.
Step 4: Plate your Dish
First place about a half cup of arugula atop each english muffin. Next, gently place a
poached egg atop each pile of arugula.
Place a small portion of smoked salmon next to your muffins. Scatter a few cherry
tomatoes around the dish and set a small pile of sliced avocados on each dish.
Lastly, slowly pour/drizzle the Hollandaise atop the eggs. Garnish with a few slices of
thinly sliced scallion or red onion if you want to add a little extra flair. Lightly sprinkle
with ground pepper and enjoy!
Serving Ideas
- Pair with Broja and Habacado. This dish also goes great with Achin’ Bacon and
Purple Blaze - You can also switch out your protein with bacon strips, sausage, or veggie sausage. You could always make this into a classic eggs benedict by swapping out the arugula for Canadian Bacon.
From My Kitchen to Yours,
Chef Clay
