Bacon and Mushroom Saute with Poached Eggsand arugula / stone fruit
This paleo-friendly tribute to Eggs Benedict features crumbled bacon, fresh arugula, and poached eggs served over a savory mushroom saute.
Smarts: The recipe includes instructions for cooking the bacon in the oven (on a sheet pan) or on the stovetop. The oven method is more hands-off, but the stovetop provides more consistently crispy bacon - choose whichever method works best for you.
- Mushrooms, any button - 12 oz, sliced (look for pre-sliced to save time)
- Eggs - 8
- Bacon - 8 slices
- Oil, cooking - 1 Tbsp
- Vinegar, red or white wine - 1 tsp + 2 tsp
- Arugula - 1 oz
- Oil, olive - 1 tsp
- Hot sauce (opt) - for serving
- Stone fruit - 1 lb, sliced (use any combination of peaches, plums, or apricots)
- Mint, fresh - 4 leaves, chopped
- Honey - 2 tsp
- Mushrooms (if not pre-sliced) - Slice. (Can be done up to 2 days ahead)
- 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.)
- 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.
- If cooking on the stovetop: Heat a griddle or skillet over medium heat. Add bacon in a single layer and cook on both sides until crisp, ~8 minutes total.
- If cooking in the oven: Heat oven to 375F / 190C degrees. Line a sheet pan with some foil and set bacon on top in a single layer. Cook bacon in the oven until golden brown and crisp, 12 to 15 minutes. Pour off bacon grease during cooking, if needed, to prevent bacon from being submerged in oil.
- While bacon is cooking, 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.
- Toss arugula with olive oil and some black pepper.
- Divide mushrooms between serving plates or bowls. Crumble bacon over top. Add arugula and then eggs.
- Season eggs with some salt and pepper. Add some hot sauce if you’d like. Serve stone fruit on the side. Enjoy!
This meal has 22 reviews
Favorite breakfast-for-dinner recipe!
This is the best breakfast sandwich i've ever had. The chipolte mayo paired with the arugula makes an amazing flavor. I've made so many breakfast sammies and this one blows them out of the park. I'm sure there are even better ways to poach as this was my first time trying to poach an egg and if you were making for guests it could take a while to poach them all but again, i'm sure there is better/faster way. For just 1-2 people, it's not that much of a bother. I'd definitely recommend giving it a try!
Really liked the recipe! Only part I felt was missing was the creamy sauce of a Benedict. I think I'll try blending the arugula with some avocado and garlic to get some of that sauce feel.
Pretty good. I don't think the poached eggs were worth the effort. For leftovers I made fried egg sandwiches with the ingredients.
Delicious! Kind of hard to eat but really good. Stone fruit salad was also excellent. Would probably make twice as much aioli next time to drizzle a bit over the top.
Added some cherry tomatoes. Very tasty