Smoked Bacon Benedict Crostino with Hollandaise and Arugula

Benedict Eggs and Bacon Crostino

Category: Appetizers
Serves: 4

Ingredients:

Instructions:

1. Prepare the Hollandaise Sauce:
   Start by preparing the Hollandaise sauce. Melt the clarified butter in a small saucepan or microwave and set it aside. Finely chop the shallot with a smooth-bladed knife. In a small saucepan, combine the white wine vinegar, water, black peppercorns, and shallot. Bring to a boil and let the mixture reduce for a few minutes. Once reduced, strain the liquid and transfer it to a heatproof bowl over a simmering pot of water (also known as a double boiler). If you don’t have a double boiler, simply place a bowl over a pot of simmering water, making sure the bowl doesn’t touch the water directly.

2. Whisk the Egg Yolks:
   Add the egg yolks to the bowl. Using a whisk, gently beat the mixture, making sure to keep the motion constant. Continue whisking for about 6 minutes or until the mixture becomes light and thick, and the butter is fully incorporated. Once the sauce has thickened, remove the bowl from the heat.

3. Finish the Sauce:
   Stir in the lemon juice, then set the sauce aside to keep warm. If not using immediately, transfer it to a separate bowl, ensuring it stays at room temperature, not in the fridge.

4. Toast the Brioche:
   Toast the brioche bread slices either in the oven or a pan, drizzling with a little olive oil on each side. Toast until golden and crispy.

5. Cook the Bacon:
   Slice the smoked bacon into small cubes and fry them in a pan until crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain any excess fat.

6. Poach the Eggs:
   In a saucepan, bring water and vinegar to a simmer. While waiting for the water to reach a gentle boil, crack each egg into a small bowl, taking care not to break the yolk. Once the water is gently bubbling, create a vortex by stirring the water with a whisk. Carefully slide the egg into the vortex and let it cook for 2 minutes. Once cooked, remove the egg with a slotted spoon and place it on a plate. Repeat the process for the remaining eggs.

7. Assemble the Crostino:
   Place the toasted brioche slices on serving plates and top with a generous amount of arugula. Next, place the poached egg on top of the arugula. Season with black pepper to taste and drizzle with the prepared Hollandaise sauce.

8. Add the Bacon:
   Finally, sprinkle the crispy bacon cubes over the eggs. For a finishing touch, add a final pinch of salt and pepper.

Serve this delicious Benedict Eggs and Bacon Crostino immediately for an indulgent appetizer that combines the richness of Hollandaise with the savory flavors of smoked bacon and the fresh bite of arugula. Enjoy!