Peppery arugula and dry cured prosciutto give the classic Eggs Benedict an easy upgrade.
baby arugula leaves
Fill a shallow saucepan with water 1-2 inches deep. Bring the water almost to a boil, but not bubbling. If the water is bubbling, lower the heat. Add 1-2 teaspoons of vinegar to the water.
Crack an egg into a small bowl, then swirl the hot water with a wooden spoon to create a bit of a whirlpool and slide the egg into the pan. The swirling water should help the whites gather around the yolk while the vinegar helps the whites congeal. Gently push stray whites toward the egg so it all starts to cook together.
Cook for about 3 minutes or until the whites are set but the yolk still has some jiggle to it. Remove from the water with a slotted spoon and set on a paper towel.
Toast the English muffins. Layer each muffin half with a smather of hollandaise, then some arugula leaves, a tomato slice and a few slices of prosciutto. Top with a poached egg and warm hollandaise sauce. Garnish with a sprinkle of cayenne pepper and serve.
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