Eggs Benedict with Arugula, Avocado, Tomato and Balsamic Glaze

January 14, 2015
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  • Serves 4
Author Notes

This recipe is inspired by a local restaurant's (Snooze's) variations on the traditional eggs benedict. I love eggs benedict, but it always sits so heavily with me. This variation includes lots of vegetables to lighten it up, and the balsamic glaze cuts through the richness of the hollandaise sauce perfectly. Though this is traditionally a breakfast dish we eat it for dinner a few times a month! —Anna Hultin

What You'll Need
  • Balsamic Glaze and Hollandaise Sauce
  • 1/2 cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 3 egg yolks
  • 1 lemon juice (plus more if needed)
  • 1/2 cup (1 stick) butter (melted)
  • 1/2 cup milk (if needed)
  • The Benedicts
  • 8 slices French bread (thinly sliced)
  • 1 1/2 cups arugula
  • 2 avocado (sliced)
  • 1 large tomato (sliced)
  1. Begin with the Balsamic Glaze: combine balsamic vinegar and brown sugar in small saucepan
  2. Bring to a boil on medium high heat stirring constantly (try not to inhale too deeply around the boiling mixture… it will burn your nose!!)
  3. Turn heat down and simmer uncovered for 25 minutes stirring occasionally. Take off heat and refrigerate until meal is ready to be served.
  4. Now for the Hollandaise Sauce: Combine egg yolks, lemon juice, salt in a small bowl
  5. Add egg yolk mixture to melted butter and whisk vigorously
  6. Microwave egg/butter mixture in 15 second intervals stirring well after each 15 seconds. Do this about 4 times or until your sauce thickens (you will know when it has thickened)
  7. Here’s where it is up to you: taste your sauce and if you are happy with the flavor and consistency leave it be and keep it in the microwave to keep warm. IF you want a creamier less rich sauce, need to reheat the sauce OR if it has curdled (uh oh) then follow next steps. Also you may add more lemon at any time according to taste
  8. In a small saucepan bring milk to a rolling boil on medium high heat
  9. Once it has reached a boil quickly remove from heat and add to sauce a tablespoon at a time whisking as vigorously as you can with each addition. You should see the sauce become “uncurdled” and develop into a beautiful creamy hollandaise sauce. If this is not the case heat and stir in more milk until it is. The effectiveness of this method depends on two things: how vigorously you whisk the sauce after the addition of the milk and the temperature of the milk. If it isn’t working try adjusting one of those things (I commonly don’t whisk quickly enough)
  10. Now assemble your Benedicts: Drizzle olive oil onto bread slices and generously salt and pepper. Put in oven until golden brown (about 10 minutes)
  11. Then layer arugula, tomato slices, and avocado onto bread… now it is time to poach your eggs!
  12. Bring a saucepan filled about 2 inches with water to a boil over high heat. Add vinegar to water (this will help your eggs keep their shape)
  13. Meanwhile, crack eggs into separate small bowls
  14. Gently drop eggs one at a time into boiling water using a slotted spoon to help guide it into keeping its shape. While they are boiling the excess egg whites will start to foam. Use your slotted spoon to scoop it and dispose of it into one of your small bowls you used for your eggs.
  15. Let the eggs boil for about a minute or until the whites have hardened but the yolk remains soft. When the eggs are done remove the pan from the heat and gently scoop them out one at a time onto the prepared bread.
  16. Now top with hollandaise sauce and balsamic glaze and ENJOY!

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