Eggs Benedict with Bacon and Arugula

Description

1. In a heatproof bowl set over a pot of barely simmering water, whisk 4 egg yolks with 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. Whisk in lemon juice and hot sauce and season hollandaise with salt. Keep hollandaise sauce warm, whisking occasionally.

2. In a skillet, cook bacon over moderate heat until crisp, turning once, about 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat from skillet. Add arugula, toss it quickly in the hot oil and transfer to a plate; season with salt.

3. Bring a large, deep skillet of water to a simmer over moderate heat and add vinegar. One at a time, break eggs into a small bowl and pour into simmering water, leaving plenty of space in between. Poach eggs until whites are set and yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer eggs to a paper towel-lined plate.

4. Arrange toasted English muffin halves on plates and top with bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.