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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 22 reviews

Favorite breakfast-for-dinner recipe!

By: Dalia
Posted: Sep 12, 2019
Diet: Vegetarian

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!

By: April
Posted: Aug 27, 2019
Diet: Original

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.

By: Emily
Posted: Aug 14, 2019
Diet: Paleo

Pretty good. I don't think the poached eggs were worth the effort. For leftovers I made fried egg sandwiches with the ingredients.

By: Chelsea
Posted: Jul 28, 2019
Diet: Original

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.

By: Mike
Posted: Jul 17, 2019
Diet: Original

Added some cherry tomatoes. Very tasty

By: Allison
Posted: Jul 13, 2019
Diet: Original