Arugula (Rocket) Eggs Benedict
A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).
Yield
8 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Hollandaise sauce | |||
| 2 | tablespoons |
butter
up to 4 tablespoons if desired |
|
| 2 | large |
egg yolks
|
|
| 1 | tablespoon |
water
cold |
|
| 1 | tablespoon |
butter
cold, cut into pieces |
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
salt
|
|
| Dressing for arugula | |||
| ½ | tablespoons |
olive oil, extra-virgin
|
|
| ½ | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
sea salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 2 | ounces |
arugula (roquette)
|
|
| Eggs | |||
| 2 | each |
english muffins
toasted |
*
|
| 4 | large |
eggs
for poaching |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Hollandaise sauce | |||
| 3E+1 | ml |
butter
up to 4 tablespoons if desired |
|
| 2 | large |
egg yolks
|
|
| 15 | ml |
water
cold |
|
| 15 | ml |
butter
cold, cut into pieces |
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
salt
|
|
| Dressing for arugula | |||
| 7.5 | ml |
olive oil, extra-virgin
|
|
| 7.5 | ml |
lemon juice
|
|
| 0.6 | ml |
sea salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 57.8 | ml/g |
arugula (roquette)
|
|
| Eggs | |||
| 2 | each |
english muffins
toasted |
*
|
| 4 | large |
eggs
for poaching |
|
Directions
Prepare the dressing:
Whisk together the lemon juice, olive oil, salt and black pepper to taste in a medium bowl. Set the arugula (rocket) on top but do not toss until ready to use. Set aside.
Prepare the Hollandaise sauce (see below).
Poach the eggs using your favorite tools and/or technique and toast the split English muffins.
Assemble the Eggs Benedict:
Toss the arugula with the dressing.
Place two toasted English muffins on each of two serving plates.
Divide the lightly dressed arugula on top of each English muffin half.
Top each with a poached egg.
Divide and spoon the Hollandaise sauce over each of the poached eggs.
If desired, grind a bit of black pepper on top and serve immediately.
Hollandaise Sauce Directions:
The egg yolks must be heated slowly and gradually so they will thicken into a smooth cream. It is not hard but attention is needed and it is good to have all the ingredients ready in advance.
Place the egg yolks in a saucepan and using a whisk beat for about one minute until they become thick and sticky.
Add the water, lemon juice and salt and beat for another 30 seconds.
Place the saucepan over low heat, or gently simmering water (a double boiler or baine marie). Constantly stir the mixture with the whisk as it slowly heats up. It will take one to two minutes or so to thicken, keep stirring.
If the mixture seems to be thickening too thickly or if there it seems to becoming a bit lumpy immediately place the saucepan into cold water to cool it and continue stirring. Then continue over low heat.
When the egg yolks have thickened enough you will start to see the bottom of the pot between strokes, you may also notice that the mixture forms a light cream colour on the wires of the whip.
Remove from the heat and beat in the 1 tablespoon of cold butter to cool the egg yolks and stop the cooking.
Beat the egg yolks with the wire whip and begin slowly adding the melted butter a few drops at a time (about ¼ teaspoon at a time) until the sauce thickens into a heavy cream. Then you can add the butter more rapidly beating with the whip the entire time.
Taste and adjust seasonings as desired. Set aside (keep warm).
