California Eggs Benedict with Arugula Salad

Instructions

1. 1

   Prepare the Blender Hollandaise Sauce

   • In a blender, combine the 3 egg yolks, lemon juice, Dijon mustard, 1/4 tsp salt, and cayenne pepper. Blend on high for 10 seconds until the mixture is pale and slightly frothy.
   • Turn the blender to its lowest speed. Very slowly, drizzle in the hot melted butter in a thin, steady stream. Continue blending until the sauce emulsifies and becomes thick and creamy.
   • Once all the butter is incorporated, taste and adjust seasoning if needed. To keep the sauce warm, you can place the blender pitcher in a bowl of warm (not hot) water until you are ready to serve.
2. 2

   Toast Muffins and Prep Toppings

   • Split the 4 English muffins in half and toast them until golden brown and crisp. This can be done in a toaster or in a dry pan over medium heat.
   • While the muffins are toasting, slice the tomatoes into 8 rounds, about 1/4-inch thick.
   • Halve, pit, and slice the avocados. You can lightly toss them with a few drops of lemon juice to prevent browning.
3. 3

   Poach the Eggs to Perfection

   • Fill a wide, deep pan with about 4 inches of water. Add the 2 tbsp of white vinegar and bring to a gentle simmer over medium heat. You should see small bubbles rising, but the water should not be at a rolling boil.
   • Crack each of the 8 eggs into a separate small bowl or ramekin. This makes it easier to gently slide them into the water.
   • Create a gentle whirlpool in the water with a spoon. Carefully slide one egg into the center. Cook 2-3 eggs at a time to avoid overcrowding the pan.
   • Poach for 3 minutes for a very runny yolk, or 4 minutes for a jammy, slightly set yolk.
   • Using a slotted spoon, carefully lift each egg out of the water, allowing excess water to drain. Place them on a plate lined with a paper towel and season lightly with the remaining salt and pepper.
4. 4

   Assemble and Serve

   • Arrange two toasted muffin halves on each of the four plates.
   • Layer each muffin half with a slice of tomato, followed by several slices of avocado.
   • Carefully place a warm poached egg on top of the avocado.
   • Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides.
   • Garnish immediately with a sprinkle of smoked paprika and finely chopped fresh chives. Serve right away for the best experience.