🍴Servings: 4 🍽️Pre: 10 mins 🥓Cook: 30 mins
🥓INGREDIENTS:
- 8 large whole eggs
- 4 large egg yolks
- 2 tablespoons dry white wine
- Salt
- 1 stick unsalted butter, melted
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco
- 8 slices bacon, halved crosswise
- 2 tablespoons distilled white vinegar
- 4 slice sourdough bread
🍳INSTRUCTIONS:
Step 1:
Place a heatproof bowl over a pot of simmering water and whisk 4 egg yolks, wine, and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Add lemon juice and hot sauce and season hollandaise with salt. Keep hollandaise warm, stirring occasionally.
Step 2:
In a skillet, sauté bacon over medium heat until crisp, turning once, about 6 minutes. Transfer bacon to a plate lined with paper towels. Reserve 1 tablespoon bacon grease in the pan and pour remaining grease into our Bacon Grease Saver. Add arugula and quickly toss in hot oil, then transfer to a plate; season with salt.
Step 3:
Boil a large pot of water over medium heat and add vinegar. Crack eggs, one by one, into a small bowl and pour over boiling water, leaving plenty of space between. Cook eggs until whites are set and yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer eggs to a plate lined with paper towels.
Step 4:
Place toasted sourdough bread slices on a plate and top with bacon, poached eggs, and hollandaise sauce. Serve immediately.
