Arugula and Mushroom Eggs Benedict
with smoky paprika aioli / stone fruit
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.
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Ingredients
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
Prep
- Make smoky paprika aioli - Whisk together mayonnaise, hot sauce, and paprika. (Can be done up to 5 days ahead)
- Mushrooms (if not pre-sliced) - Slice. (Can be done up to 2 days ahead)
- English muffins - Slice in half (if not pre-sliced).
- Stone fruit / Mint - Prep as directed. Toss together to combine.
- 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
- Transfer stone fruit and mint to a serving plate and drizzle with honey.
- Line a plate with paper towels and set it near the stove.
- 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.
- 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).
- Gently tip each egg into the simmering water so that none are touching.
- 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).
- Use a slotted spoon to transfer eggs to paper towel.
- Toast English muffins.
- Toss arugula with olive oil and some black pepper.
- Assemble Eggs Benedict by topping English muffins with aioli, mushrooms, arugula, and then eggs.
- Season eggs with some salt and pepper. Serve Eggs Benedict with stone fruit on the side. Enjoy!
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