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

Active: 30 min Total: 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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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.)

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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (27)
No ratings yet.
Gluten-free (0)
Paleo (5)
Vegetarian (5)

23 reviews

The mushrooms were tasty, though I used close to half of them for one serving so I’ll double that up next time. I ended up poaching the eggs for just 4 minutes and they were perfect. I’ve never poached eggs before and now I want to do it all the time! Can’t wait to have this again for breakfast tomorrow.

By: Catherine
Posted: Jul 09, 2019
Diet: Vegetarian
0 Helpful

Really enjoyed this! We used fancy rye bread instead.

By: Laurey
Posted: Jul 09, 2019
Diet: Original
0 Helpful

So good!

By: Meaghan
Posted: Jul 08, 2019
Diet: Paleo
0 Helpful

Wow! So tasty! My eggs weren’t runny though. Great for brunch!

By: Laura
Posted: Jul 07, 2019
Diet: Original
0 Helpful

This was delicious and felt very fancy. I don't think it is the best dinner, though. I had two halves of an english muffin and it was not enough food, should have made more. (Granted, we didn't make the salad). Poaching the eggs was a marginal success. Did the bacon in the oven which was easier/less hassle than on the stove, but resulted in less crispy bacon than I normally like. Would definitely make it again, but for a fancy brunch for guests.

By: Caitlin
Posted: Jul 07, 2019
Diet: Original
0 Helpful