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EGGS BENEDICT WITH ARUGULA SALAD AND BASIL HOLLANDAISE

Kicking off your weekend brunch with this beautiful eggs benedict served with sundried tomato basil scones, a lemony arugula salad piled high with perfectly poached eggs finished with a silky smooth basil hollandaise. A bright and refreshing Mother’s Day Brunch done right!


Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 3 -4
Author: the communal feast

Ingredients

  • For the arugula salad:
  • 2 cups arugula
  • 1/2 cup multicolored cherry tomatoes cut in half
  • 1 tablespoon chopped dill
  • Splash of olive oil
  • Squeeze of lemon juice
  • Pepper to taste
  • For Poached Eggs:
  • 2 eggs per serving
  • 1 tablespoon of vinegar
  • For the basil hollandaise:
  • 1 ¼ cups 2 ½ sticks unsalted butter
  • 4 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • ½ packed cup basil leaves
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • To serve:
  • 1 sundried tomato basil scone cut in half per serving or English muffins

Instructions

For Salad:

  • 1. Toss arugula, tomatoes and the rest of the ingredients together, set aside until ready to serve. After salad is ready, prepare to make the hollandaise and eggs.

For the basil hollandaise:

  • 1. Heat a saucepan over medium-low heat. Add the butter and allow to melt until the butter foams. Set aside.
  • 2. Add the egg yolks to a food processor fitted with a blade attachment with the lemon juice and blend. Working quickly with the food processor running, remove the lid insert and slowly pour the butter in a thin stream until a creamy sauce forms. Discard the milk solids from the bottom of the saucepan. Next add the basil and continue to blend until combined. Season with salt and pepper and set aside.

For the poached eggs:

  • 1. Fill a boiling pot with water and bring to a boil over medium heat. Add the vinegar, give the water a quick whisk to incorporate the vinegar and reduce heat so that the water is hot but not boiling or spilling over.  Slowly crack the eggs individually into ramekins. Carefully lower the egg into the water and cook for 4 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.
  • 2. If using our freshly baked sundried tomato basil scones, slice them in half and set them on the serving plates. If using English muffins, toast your muffins just before serving.

Final Assembly of Benedict:

  • Top scones with the arugula salad, poached eggs, and basil hollandaise sauce.
  • Garnish with fresh cracked pepper and serve with a mimosa!
  • Happy Brunchin’