Scrambled Eggs Benedict Arugula
- 6 Organic Valley Large Eggs
- 1/2 cup Organic Valley Egg Whites
- 1 1/2 teaspoon minced fresh tarragon
- 4 English muffins, split open
- 1 1/2 tablespoon Organic Valley Cultured Butter
- 2 1/2 cup small, tender arugula leaves
- warm Hollandaise Sauce
- sprigs of fresh tarragon
- salt and pepper to taste
Rich hollandaise sauce bathes eggs, arugula and English muffins in this variation on a classic dish. Because cultured butter and eggs dominate the dish, it’s really important that they be of top-notch quality—read: organic. This is special-occasion fare, but you don’t need an official holiday to serve it. How about the first day of spring or last day of the semester? These would be equally at home for an elegant brunch or a simple supper.
Assemble all the ingredients before you begin. The hollandaise can be made in advance and kept warm in a double boiler with hot water in the bottom. You’ll want to serve these the instant they are assembled, so have the table set and your diners alerted ahead of time. Heated serving plates are a nice touch, so have those at the ready as well.
Prep Time: 15 (plus time to make Hollandaise)
Total Time: 25
1. Beat the eggs, egg whites, tarragon, salt and pepper in a bowl. Start the English muffins toasting in a table-top toaster oven or in a regular oven heated to 425 degrees.
2. While the English muffins toast, heat the butter in a large, non-stick skillet over medium flame. Add the egg mixture; fold and stir them, and let them cook until they’e nearly set, 3–4 minutes. Turn off the heat.
3. Place two toasted English muffin halves on each serving plate. Top each one with a small pile of arugula and equal portions of the scrambled eggs. Drizzle some Hollandaise over the top, garnish with tarragon sprigs and serve immediately.
Copyright by Terese Allen