Eggs Benedict with Bacon and Arugula

Ingredients

• 8 slices bacon halved
• 5 ounces baby arugula 
• 2 tablespoons wine dry white
• 4 large egg yolk (large)
• 8 large eggs (large)
• 4  muffins split english toasted
• 1.5 tablespoons juice of lemon freshly squeezed
• 40 servings salt 
• 0.3 teaspoon all the tabasco sauce you handle 
• 1 stick butter unsalted melted
• 2 tablespoons vinegar white

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot
• slotted spoon

Directions

1. In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes.
2. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.
3. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes.
4. Transfer to a paper towellined plate.
5. Pour off all but 1 tablespoon of the fat in the skillet.
6. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.
7. Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
8. Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce.
9. Serve immediately.