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1
Prepare the dressing:
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2
Whisk together the lemon juice, olive oil, salt and black pepper to taste in a medium bowl.
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3
Set the arugula (rocket) on top but do not toss until ready to use.
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4
Set aside.
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5
Prepare the Hollandaise sauce (see below).
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6
Poach the eggs using your favorite tools and/or technique and toast the split English muffins.
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7
Assemble the Eggs Benedict:
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8
Toss the arugula with the dressing.
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9
Place two toasted English muffins on each of two serving plates.
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10
Divide the lightly dressed arugula on top of each English muffin half.
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11
Top each with a poached egg.
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12
Divide and spoon the Hollandaise sauce over each of the poached eggs.
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13
If desired, grind a bit of black pepper on top and serve immediately.
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14
Hollandaise Sauce Directions:
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15
The egg yolks must be heated slowly and gradually so they will thicken into a smooth cream.
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16
It is not hard but attention is needed and it is good to have all the ingredients ready in advance.
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17
Place the egg yolks in a saucepan and using a whisk beat for about one minute until they become thick and sticky.
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18
Add the water, lemon juice and salt and beat for another 30 seconds.
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19
Place the saucepan over low heat, or gently simmering water (a double boiler or baine marie).
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20
Constantly stir the mixture with the whisk as it slowly heats up.
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21
It will take one to two minutes or so to thicken, keep stirring.
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22
If the mixture seems to be thickening too thickly or if there it seems to becoming a bit lumpy immediately place the saucepan into cold water to cool it and continue stirring.
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23
Then continue over low heat.
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24
When the egg yolks have thickened enough you will start to see the bottom of the pot between strokes, you may also notice that the mixture forms a light cream colour on the wires of the whip.
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25
Remove from the heat and beat in the 1 tablespoon of cold butter to cool the egg yolks and stop the cooking.
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26
Beat the egg yolks with the wire whip and begin slowly adding the melted butter a few drops at a time (about 1/4 teaspoon at a time) until the sauce thickens into a heavy cream.
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27
Then you can add the butter more rapidly beating with the whip the entire time.
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28
Taste and adjust seasonings as desired.
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29
Set aside (keep warm).
