Bacon and Arugula Eggs Benedict
with roasted sweet potatoes / smoky paprika aioli
Smarts: Need a few tips on how to poach an egg? Be sure to check out this video.
- Mayonnaise - 1/4 cup
- Hot sauce of choice - 2 tsp (more or less to taste)
- Paprika, smoked - 1/2 tsp
- English muffins - 4, halved
- Eggs - 8
- Vinegar, red or white wine - 1 tsp
- Bacon - 8 slices
- Arugula - 5 oz
- Oil, olive - 2 tsp
- Lemon juice - 1 tsp
- Sweet potatoes - 1 lb, wedges
- Oil, olive - 1 Tbsp
- Make smoky paprika aioli - (If prepping right before cooking, get oven heating before continuing with prep.) Whisk together mayonnaise, hot sauce, and paprika. (Can be done up to 5 days ahead)
- Sweet potatoes - Slice into wedges. (Can be done up to 5 days ahead)
- English muffins - Slice in half (if not pre-sliced).
- 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.)
- Heat oven to 425F / 218C.
- Set two plates lined with paper towels near the stovetop (one for the bacon and one for the eggs).
- Fill a large saute pan with water. Add vinegar (note: a little vinegar in the water helps the eggs to hold their shape). Place it over medium-high heat until water begins to simmer (a few small bubbles rising from the bottom). Once the water is barely simmering, reduce heat and maintain a low simmer until you are ready to add the eggs.
- Next, heat a griddle or large skillet over medium heat. Add bacon in a single layer and cook on both sides until crisp, ~8 minutes total. Set aside.
- While bacon is cooking, toss sweet potato wedges with olive oil (portion for sweet potatoes) and some salt. Spread out on a sheet pan. Roast potatoes, flipping with a spatula halfway through cooking, until tender, 15 to 20 minutes (depending on size / thickness).
- Return to the pan of simmering water and gently tip each egg into the 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-lined plate.
- Toast English muffins.
- Toss arugula with olive oil (portion for Benedict), lemon juice, and some black pepper.
- Assemble Eggs Benedict by topping English muffins with aioli, arugula, bacon (break the slices in half if needed), and then eggs.
- Season eggs with some salt and pepper. Serve Eggs Benedict with roasted sweet potatoes on the side and any extra aioli for dipping. Enjoy!
For taste alone, I would give this a four or five. But even going into it knowing it would be labor intensive, it was such a pain I doubt I'll ever make it again.2 Helpful
I’m personally not a fan of breakfast for dinner, so we made this for brunch. I agree with others who felt this was a little time consuming with a lot of coordinating of elements for an otherwise simple meal. I made siracha mayo - subbed the hot sauce with siracha and this was delicious. I didn’t make the sweet potatoes, but want to now, just to dip them in the siracha mayo. I used toast instead of English muffins due to personal preference. While I enjoy eating poached eggs, I was not very successful with this poaching attempt and agree with other reviewers that next time, I will just fry the eggs.0 Helpful
The sauté bowls came out great - I did the paprika aioli and bacon ahead and used several shortcuts to make my life easier - like sweet potato fries instead of cutting and roasting my own, presliced mushrooms, and over-easy eggs instead of poached.0 Helpful
I didn’t make the potatoes or bacon but just the sandwiches and they were great.0 Helpful
This was amazing! I didn't find it super laborious at all. I made the bacon ahead of time, it doesn't need to be hot, and I use the simplyrecipes.com method of poaching eggs so I did all 4 at one time. I toasted the English muffins while the eggs poached and then assembled. I made bagged potato fries just because we had them and I like them more.0 Helpful
I agree with other reviewers about the labor intensity of what appears on the surface as a very simple meal. I might make again, but frying the eggs rather than poaching. Including really taste the aioli because I didn’t load it on, and coordinating the toasting, roasting, and poaching is a lot. I love breakfast for dinner, but I’d love a simplified version of this. I also sautéed spinach and garlic instead of using arugula.0 Helpful
I thought it was a lovely meal and didn't have problems with the amount of prep or cooking needed as others have said. I did cook the bacon in the oven next to the fries and am used to poaching eggs, so maybe that made things easier. I thought this was an easy, dressed-up version of eggs benedict that the fam loved (no homemade hollandaise--yay). One change, omit the pepper from the dressing for arugula. It's already a peppery leaf, why add more? The dressing was perfect with lemon, oil, and salt and balanced the natural pepper flavor.0 Helpful