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Bacon and Arugula Eggs Benedict
with smoky paprika aioli / stone fruit

Active: 40 Total: 40

Eggs Benedict is usually topped with ham and hollandaise sauce, but this twist on the classic includes bacon, fresh arugula, and a super easy smoky paprika aioli. We last featured this meal in 2019.
Smarts: The bacon in this meal can be cooked 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.
Cooking Methods: This recipe includes instructions for using the oven or stovetop. Select your preferred method.

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Ingredients

Metric
Servings:
4
Bacon and Arugula Eggs Benedict:
  • Mayonnaise - 4 Tbsp
  • Hot sauce - 2 tsp
  • Paprika, smoked - 1/4 tsp
  • English muffins, gluten-free - 4 , halved (sub gluten-free bread, sliced)
  • Eggs - 8
  • Bacon - 8 slices
  • Vinegar, red or white wine - 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

Choose Cooking Method

Prep

  1. Make smoky paprika aioli - (If prepping right before cooking, get the bacon cooking before continuing with prep.) Whisk together mayonnaise, hot sauce, and paprika. (Can be done up to 5 days ahead)

  2. English muffins (if using) - Slice in half (if not pre-sliced).

  3. Stone fruit / Mint - Prep as directed. Toss together to combine.

  4. 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 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.

  2. Transfer stone fruit and mint to a serving plate and drizzle with honey.

  3. Line a plate with paper towels and set it near the stove.

  4. While bacon is cooking, fill a large saute pan with water. Add 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-lined plate.

  8. Toast English muffins / bread.

  9. Toss arugula with olive oil and some black pepper.

  10. Assemble Eggs Benedict by topping English muffins / toast with aioli, arugula, bacon (break the slices in half if needed), and then eggs.

  11. Season eggs with some salt and pepper. Serve Eggs Benedict with stone fruit on the side. Enjoy!

Prep

  1. Make smoky paprika aioli - (If prepping right before cooking, get the bacon cooking before continuing with prep.) Whisk together mayonnaise, hot sauce, and paprika. (Can be done up to 5 days ahead)

  2. English muffins (if using) - Slice in half (if not pre-sliced).

  3. Stone fruit / Mint - Prep as directed. Toss together to combine.

  4. 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 a griddle or skillet over medium heat. Add bacon in a single layer and cook on both sides until crisp, ~8 minutes total.

  2. Transfer stone fruit and mint to a serving plate and drizzle with honey.

  3. Line a plate with paper towels and set it near the stove.

  4. While bacon is cooking, fill a large saute pan with water. Add 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-lined plate.

  8. Toast English muffins / bread.

  9. Toss arugula with olive oil and some black pepper.

  10. Assemble Eggs Benedict by topping English muffins / toast with aioli, arugula, bacon (break the slices in half if needed), 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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