Eggs Benedict with Slow Roasted Tomatoes, Bacon, & Arugula

Happy New Year(s Eve!). Here's a recipe to inspire your NYD brunch. This is sure to soak up all of the indiscretions from a night of drinking and celebrating. We've got carbs, sweet tomatoes, and salty bacon hitting all the right notes. Talk about balance.

I'm staying in due to my being in my late 20s and enjoyment of puzzles and snacks. Hope you all have a great time celebrating and I wish you the best for 2017!

Eggs Benedict with Slow Roasted Tomatoes, Bacon, & Arugula (serves 2 hungry/hungover people)
4 slices of bacon
2 large tomatoes, quartered
1 clove garlic, minced
large pinch of thyme
large pinch of salt
drizzle of olive oil
drizzle of honey

For the hollandaise:
1 egg yolk
1/4 cup (4 tablespoons) melted butter
juice of half a lemon

2 English muffins, halved
4 eggs(for poaching)

Preheat oven to 375 degrees F. Cut tomatoes and core. Drizzle with olive oil and honey then sprinkle on a generous amount of salt, thyme, and minced garlic. Roast tomatoes for 30 minutes until very soft and beginning to caramelize.

While the tomatoes are in the oven, cook bacon until desired crispiness then drain on paper towels while you prepare the hollandaise.

For the hollandaise, heat up a medium sauce pan with about 3 inches of water. In a large heat proof bowl(glass or metal) add the egg yolk and juice of lemon and salt. Whisk until combined then put over the saucepan with water(double boiler). While whisking furiously, drizzle in the melted butter until the egg and fat are emulsified. Remove from heat as needed so you don't scramble the egg. Taste for seasoning then set aside.

Poach eggs while toasting the english muffins. Top muffins with arugula, bacon, roasted tomatoes, poached eggs, and hollandaise. Enjoy immediately.

No comments