Monday, August 04, 2014


makes four servings 

8 large whole eggs 
4 large egg yolks 
2 tablespoons dry white wine 
1 stick unsalted butter, melted 
1 1/2 tablespoons fresh lemon juice 
1/4 teaspoon Tabasco 
8 slices of applewood-smoked bacon, halved crosswise 
5 ounces baby arugula 
2 tablespoons distilled white vinegar 
4 English muffins, split and toasted 

In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally. 

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt. 

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate. 

Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.

bacon recipe source: Tara Lazar, Food & Wine, October 2012

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