3. Eggs Benedict with Arugula and Goat Cheese
What you need:
Farina cakes:
- 3 cups of water
- Salt
- 1 cup farina
- Tbsp of butter
- Tbsp of olive oil
Goat cheese sauce:
- ¼ cup of milk
- 2 tbsp of sun-dried tomatoes
- 4 oz goat cheese
- Tbsp of lemon juice
- 2 tsp dijon mustard
- Dash of cayenne pepper
Garlic Arugula:
- Tbsp of olive oil
- 2 tsp of minced garlic
- 7 oz arugula leaves
- Salt and pepper
Poached Eggs:
- 4 eggs
- Tbsp of vinegar
To make:
Lightly oil a 9 by the 9-inch baking pan. In a saucepan bring water to a boil and add salt. Mix in the farina, reduce heat and stir. Cook for about 15 minutes, stirring occasionally. Farina should become a thick consistency. Pour into the baking dish and let sit for about 10 minutes. Refrigerate for 90 minutes. After cooled, preheat oven to 200 degrees F. Flip the farina mix onto a cutting board and cut into squares or rounds. Heat a skillet and add a tbsp of butter and olive oil.
Cook the cakes for 3 to 5 minutes or until browned on both sides. Move to a baking sheet and keep in oven until ready to serve. Next, make the goat cheese sauce by warming the milk for about 30 seconds in the microwave. Add all of the ingredients to a food processor and blend until smooth. For the garlic arugula, you will need to heat the olive oil in a large dutch oven over medium heat. Saute the garlic and then add in the arugula, salt, and pepper.
Cook for about 2 minutes or until arugula is wilted. Poach the eggs in hot water with a tbsp of vinegar added. When eggs are poached top each of the farina cakes with the goat cheese sauce, arugula, a poached egg, and more sauce. Serve.