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Brie and Arugula Eggs Benny
Holiday Brunch
I'm sorry, have you two met before? Please, internet meet my best friend Benedict.
Now I understand that Eggs Benedict is a favourite of many, however it is only within the last year or so that I realized how creative I could get with the brunch classic.
If you are hosting any holiday brunches you may want to consider making Eggs Benny as you can keep them in the oven as you are making more and if it is a buffet-style brunch they're a delicious surprise and you could even just make one per guest instead of the typical two pieces if you're serving other items. Serving a perfect Eggs Benny has a lot to do with timing, so try and follow these steps as accurately as possible.
Serves 4
Ingredients
8 eggs
1 packet Hollandaise sauce mix - this will require extra ingredients so check the package!
4 English muffins
2 tbsp butter
1 8oz round of Brie cheese or Camembert
1 small package arugula
Step 1
Preheat oven to 300°. Follow the directions on your Hollandaise sauce mix, once it has begun to thicken, lower heat and allow to simmer during the remainder of the Eggs Benny prep, stirring occasionally. While you are waiting for the Hollandaise to thicken, slice the cheese into 16 small pieces.
Step 2
Fill a large frying pan half full with water and place on high heat. Bring water to a boil. It is supposedly common knowledge in the kitchen that a tbsp of white vinegar in the water will help the eggs to stay together, however I have found that it makes no difference. Another trick is that you can stir the water when adding the egg in order to keep its form, however as we only have 2 hands this can be a bit difficult. In my opinion, just drop the egg in as slow as you can and you should be okay.
Step 3
Once the water is boiling, put your first English muffin in the toaster. Then crack your first two eggs into the boiling water.
Step 4
When your English muffin is toasted, you will have just enough time to butter the top of each side and top them each with a small handful of arugula and 2 slices of the Brie cheese before your eggs are cooked. When the white of your eggs are cooked but the yolk still has a bit of a "wiggle" then they are perfect! So scoop your eggs out of the water with a slotted spoon and allow them to rest a couple seconds on some paper towel so that they do not make the English muffin soggy.
Step 5
Top each English muffin side with an egg and keep them on a cookie sheet in the oven. Repeat steps 3-4 for the remainder of the muffins and eggs, continuing to add each batch to the oven. Once all are ready, pull them out of the oven and top each with a scoop of the Hollandaise sauce and serve! Mmmmm.
