Eggs Benedict with Bacon and Arugula

This version of eggs Benedict swaps in applewood-smoked bacon for the usual Canadian bacon, with its rich flavor and crisp texture.


8 large whole eggs
4 large egg yolks
2 tablespoons dry white wine
1 stick unsalted butter, melted
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco
8 slices of applewood-smoked bacon, halved crosswise
5 ounces baby arugula
2 tablespoons distilled white vinegar
4 English muffins, split and toasted


In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula, and hollandaise sauce. Serve immediately.