Arugula Eggs Benedict with Easy Goat Cheese Hollandaise – The Law Student’s Wife |

If People magazine were to release an issue of the “Most Eligible Breakfast Foods,” Arugula Eggs Benedict with Goat Cheese Hollandaise would be the cover.
Think about it. Eggs Benedict is the total package. It combines all of the main breakfast food groups—toasty carbs, runny eggs, and savory meat—then smothers them in an irresponsibly rich hollandaise. Who wouldn’t want a date with that kind of decadence, if only for one morning? I eagerly order eggs Benedict when I’m out on the town, but it’s not a dish I’d bring home to mom, for a few reasons.

One: Eggs Benedict may be easy on the eyes, but it’s hard on the heart. Literally. Hollandaise is an emulsion of butter and egg yolks, the meat used is not lean, and the English muffin rarely incorporates whole grains.

Two: Eggs Benedict is high maintenance. Who wants to stress about emulsifying eggs on a Saturday morning? Not this girl. I want a brunch dish who isn’t fussier than I am, thank you very much.

Arugula Eggs Benedict with Goat Cheese Hollandaise, however, swept me off of my feet. This healthy twist on classic eggs Benedict that is both lightered up and attainable for a home cook. Not only is this version much better for you, I found the robust flavors of nutty farina (more on that soon), sweet sundried tomatoes, garlicky arugula, and creamy goat cheese far more satisfying that the original.
Let’s build our Arugula Eggs Benedict with Goat Cheese Hollandaise! In place of the English muffin, the base of Arugula Eggs Benedict is a crispy farina cake. Farina is more commonly known as “cream of wheat,” and if you have bad childhood memories of icky, soggy of mush (as I did), now is the time to listen to your therapist and put them behind you. I used Bob’s Red Mill’s Whole Wheat Farina, which boasts a satisfying, nutty flavor and hearty texture. While farina is typically prepared as a creamy porridge, it can also be cooled, sliced, and pan seared into tasty little cakes. Not only are these farina cakes much more healthier and more filling than a classic English muffin, but also, they are better equipped to transport the slew of eggs Benedict toppings we are about to pile on thick.

In place of the standard bacon or ham, I swapped fresh arugula sautéed in garlic and olive oil. Its vibrant, peppery flavor stands up to the hearty farina, and the leafy greens provide a healthy boost of nutrients. Next we have the classic poached egg with its delicately soft, runny yolk. If you are intimidated by poaching eggs, fear not—I’ve included an easy step-by-step. Should you choose to substitute a fried egg for ease, I won’t judge.
The crowing glory of our Arugula Eggs Benedict is a goat cheese sundried tomato “hollandaise.” It’s not technically a hollandaise (since hollandaise by definition is comprised of butter and egg yolks and the goat cheese sauce has neither), but its texture is just as luxurious and—I’ll say it—I prefer the sundried tomato goat cheese sauce. It’s creamy, dreamy and flavor-packed. Plus, it’s far healthier and easier to prepare than hollandaise, and its dynamic flavor has more to offer. We loved this goat cheese sundried tomato sauce so much, I’ve started making extra batches to spread onto sandwiches and top pastas. Try it once and you will be equally addicted!

 Arugula Eggs Benedict with Goat Cheese Hollandaise combines simplicity of farina with the indulgence of eggs Benedict, all with less guilt. Bring it home to mom, give it your heart, and live happily ever after!

Find the recipe for Arugula Eggs Benedict with Goat Cheese Hollandaise on the Bob’s Red Mill blog, where I am guest posting.

More breakfast favorites:

• Goat Cheese, Caramelized Onion, and Roasted Red Pepper Quiche from The Law Student’s Wife
• Apple Cinnamon Brown Rice Farina from The Roasted Root
• Mardi Gras King Cake French Toast from The Law Student’s Wife (a must bake for Fat Tuesday!)
• Eggs Benedict Strata from Taste and Tell

Disclosure: I am an ambassador for Bob’s Red Mill and received compensation for recipe development. As always, all opinions are my own.