Arugula Eggs Benedict With Goat Cheese Hollandaise Recipe

Recipe By Slurrp

Arugula Eggs Benedict with Goat Cheese Hollandaise is a delicious twist on the classic brunch dish. The peppery arugula adds a fresh and vibrant flavor, while the creamy goat cheese hollandaise sauce adds a tangy and rich element. The perfectly poached eggs and toasted English muffins complete this indulgent and satisfying meal.

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Non Vegdiet
2hr 45minstotal
5minsPrep
1hr 10minsCook
2hr 45m.total
5m.Prep
1hr 10m.Cook
Arugula Eggs Benedict With Goat Cheese Hollandaise
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Ingredients for Arugula Eggs Benedict With Goat Cheese Hollandaise Recipe

  • 1 Large Eggs
  • 1/2 English Muffins, Split And Toasted
  • 1/2 cup Arugula
  • 1 tablespoon Butter
  • 1 ounce Goat Cheese
  • 1/4 tablespoon White Vinegar
  • As required Salt And Pepper To Taste
  • as per your need Chopped Chives For Garnish

Directions: Arugula Eggs Benedict With Goat Cheese Hollandaise Recipe

Cooking Directions

  • STEP 1.In a small saucepan, melt the butter over low heat. Add the goat cheese and whisk until smooth.
  • STEP 2.In a separate saucepan, bring water to a gentle simmer. Add vinegar and stir to create a whirlpool effect.
  • STEP 3.Carefully crack the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks are still runny.
  • STEP 4.While the eggs are poaching, toast the English muffins until golden brown.
  • STEP 5.To assemble, place a handful of arugula on each toasted English muffin half. Top with a poached egg and drizzle with the goat cheese hollandaise sauce.
  • STEP 6.Garnish with freshly ground black pepper and chopped chives, if desired. Serve immediately.

Cooking Tips

  • Make sure to use fresh eggs for the best poaching results.
  • To prevent the hollandaise sauce from curdling, whisk continuously and keep the heat low.
  • If the hollandaise sauce becomes too thick, add a splash of warm water and whisk until desired consistency is reached.

Storage and Serving

  • Arugula Eggs Benedict with Goat Cheese Hollandaise is best served immediately.
  • Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the hollandaise sauce gently over low heat, whisking constantly, before serving.
Nutrition
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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
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Recipe By Slurrp