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Arugula and Mushroom Eggs Benedict
with smoky paprika aioli / stone fruit

Active: 30 minTotal: 30 min

Eggs Benedict is usually topped with ham and hollandaise sauce, but this twist on the classic includes vegetarian-friendly sauteed mushrooms, fresh arugula, and a super easy smoky paprika aioli.

Tags

Ingredients

Servings:
4
Metric
Arugula and Mushroom Eggs Benedict:
  • Mayonnaise - 4 Tbsp
  • Hot sauce - 2 tsp
  • Paprika, smoked - 1/4 tsp
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced to save time)
  • English muffins - 4, halved
  • Eggs - 8
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp + 2 tsp
  • Arugula - 1 oz
  • Oil, olive - 1 tsp
Stone Fruit with Mint and Honey:
  • Stone fruit - 1 lb, sliced (use any combination of peaches, plums, or apricots)
  • Mint, fresh - 4 leaves, chopped
  • Honey - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make smoky paprika aioli - Whisk together mayonnaise, hot sauce, and paprika. (Can be done up to 5 days ahead)
  2. Mushrooms (if not pre-sliced) - Slice. (Can be done up to 2 days ahead)
  3. English muffins - Slice in half (if not pre-sliced).
  4. Stone fruit / Mint - Prep as directed. Toss together to combine.
  5. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

Make

  1. Transfer stone fruit and mint to a serving plate and drizzle with honey.
  2. Line a plate with paper towels and set it near the stove.
  3. Heat a wok or skillet with cooking oil over medium-high heat. Add mushrooms and saute until mushrooms are tender, 4 to 5 minutes. Add first portion of vinegar and some salt and pepper. Set mushrooms aside.
  4. Fill a large saute pan with water. Add second portion of vinegar (note: a little vinegar in the water helps the eggs to hold their shape). Heat over high heat until water begins to simmer (a few small bubbles rising from the bottom).
  5. Gently tip each egg into the simmering water so that none are touching.
  6. Simmer eggs to your desired degree of doneness - for cooked whites and soft yolks this should take 4 to 5 minutes (if unsure, remove one of the eggs and test it).
  7. Use a slotted spoon to transfer eggs to paper towel.
  8. Toast English muffins.
  9. Toss arugula with olive oil and some black pepper.
  10. Assemble Eggs Benedict by topping English muffins with aioli, mushrooms, arugula, and then eggs.
  11. Season eggs with some salt and pepper. Serve Eggs Benedict with stone fruit on the side. Enjoy!

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Reviews

This meal has 23 reviews

Really tasty and quick to make.

By: Jessica
Posted: Jul 11, 2019
Diet: Original

So easy and sooo good! I hate hollandaise so this was a treat for me. Will have to make a little less spicy for kiddos. Love breakfast for dinner.

By: Erica
Posted: Jul 10, 2019
Diet: Original

This recipe was easy to put together and yummy, although we weren't huge fans of the aioli. I didn't know what stone fruit was so substituted peaches. I was skeptical how the peaches, honey, and mint would turn out but it was so good that it was devoured quickly!! I need more practice poaching eggs, they didn't turn out the best, but still good though.

By: Sara
Posted: Jul 09, 2019
Diet: Original

So good!

By: Jeanine
Posted: Jul 09, 2019
Diet: Original

Tasty! And technically I can make it at work, so it wins. I definitely need more practice poaching eggs in the microwave..

By: Andrea
Posted: Jul 09, 2019
Diet: Original

Fat, salt, and acid; Everything you need to build a delicious meal. Very simple to make and big on flavor. Ate it for dinner and I’ll certainly be having it for breakfast tomorrow.

By: Alyssa
Posted: Jul 09, 2019
Diet: Original