Healthy Eggs Benedict

August 21, 2013

Eggs Benedict

I’m always looking for fun spins on my favorite foods (especially the ones I don’t indulge in often), so when I came across this recipe I knew I had to give it a try!


  • To poach eggs: 
  1. Heat a couple inches of water in a frying pan with a 2 T of vinegar until bubbles begin to form at the bottom (but don’t boil!)
  2. While the water is heating in your pan, put eggs into a bowl of boiling water for 30 seconds or so.
  3. Then slowly crack the egg into the “bubbled water” as close to the water’s surface/as delicately as possible (as to not “disturb” the egg)
  4. Let them cook for 5-10 minutes until cooked to your liking.
  5. Use a slotted spoon to remove them and transfer to your dish.
  • We love Dijon mustard and added a little bit more to the vinaigrette (closer to a teaspoon) 
  • I recommend tossing the arugula with the vinaigrette (reserve a bit to drizzle atop the eggs after)
  • Toast the English Muffins!
  • We used farm fresh eggs and Proscuitto di Parma sliced fresh from the deli and boy did it make a difference!

Eggs Benedict

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1 Comment

  • Reply Camelia August 21, 2013 at 2:22 pm

    thank you so much! it’s a really good ideea for breakfast.
    hugs ^_^

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