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Week of 2/8/21

Arugula and Mushroom Eggs Benedict
with roasted sweet potatoes / smoky paprika aioli

Active: 50 Total: 50
Original GF Paleo Vegetarian
Arugula and Mushroom Eggs Benedict
For a cool weather take on our popular Eggs Benedict, we're serving this meal with roasted sweet potatoes instead of fresh fruit as in 2019. There are a few moving parts in this recipe, but the result is a restaurant-worthy version of a brunch favorite.
Smarts: Need a few tips on how to poach an egg? Be sure to check out this video.
Proteins
Eggs
Cuisines
American
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38

Ingredients

Metric
Servings:
4
Smoky Paprika Aioli:
  • Mayonnaise - 1/4 cup
  • Hot sauce of choice - 2 tsp (more or less to taste)
  • Paprika, smoked - 1/2 tsp
Arugula and Mushroom Eggs Benedict:
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • English muffins - 4 , halved
  • Eggs - 8
  • Vinegar, red or white wine - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Arugula - 5 oz
  • Oil, olive - 2 tsp
  • Lemon juice - 1 tsp
Roasted Sweet Potatoes:
  • Sweet potatoes - 1 lb , wedges
  • Oil, olive - 1 Tbsp

Prep

  1. 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)
  2. Sweet potatoes - Slice into wedges. (Can be done up to 5 days ahead)
  3. Mushrooms (if not pre-sliced) - Slice. (Can be done up to 2 days ahead)
  4. English muffins - Slice in half (if not pre-sliced).
  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. Heat oven to 425F / 218C.
  2. Set a plate lined with paper towels near the stovetop (this is for the eggs).
  3. 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.
  4. Next, heat a large skillet with cooking oil over medium heat. Add mushrooms and saute until mushrooms are tender, 6 to 7 minutes. Season with some salt and pepper. Set aside.
  5. While mushrooms are 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).
  6. Return to the pan of simmering water and gently tip each egg into the water so that none are touching.
  7. 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).
  8. Use a slotted spoon to transfer eggs to paper towel-lined plate.
  9. Toast English muffins.
  10. Toss arugula with olive oil (portion for Benedict), lemon juice, and some black pepper.
  11. Assemble Eggs Benedict by topping English muffins with aioli, mushrooms, arugula, and then eggs.
  12. Season eggs with some salt and pepper. Serve Eggs Benedict with roasted sweet potatoes on the side and any extra aioli for dipping. Enjoy!

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