CS Bacon and Arugula Eggs Benedict

Make smoky paprika aioli - (If prepping right before cooking, get the bacon cooking before continuing with prep.) Whisk together mayonnaise, hot sauce, and paprika. (Can be done up to 5 days ahead)

English muffins - Slice in half (if not pre-sliced).

Stone fruit / Mint - Prep as directed. Toss together to combine.

Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

Transfer stone fruit and mint to a serving plate and drizzle with honey.

Line a plate with paper towels and set it near the stove.

If cooking on the stovetop: Heat a griddle or skillet over medium heat. Add bacon in a single layer and cook on both sides until crisp, ~8 minutes total.

If cooking in the oven: Heat oven to 375F / 190C degrees. Line a sheet pan with some foil and set bacon on top in a single layer. Cook bacon in the oven until golden brown and crisp, 12 to 15 minutes. Pour off bacon grease during cooking, if needed, to prevent bacon from being submerged in oil.

While bacon is cooking, fill a large saute pan with water. Add vinegar (note: a little vinegar in the water helps the eggs to hold their shape). Heat over high heat until water begins to simmer (a few small bubbles rising from the bottom).

Gently tip each egg into the simmering water so that none are touching.

Simmer eggs to your desired degree of doneness - for cooked whites and soft yolks this should take 4 to 5 minutes (if unsure, remove one of the eggs and test it).

Use a slotted spoon to transfer eggs to paper towel.

Toast English muffins.

Toss arugula with olive oil and some black pepper.

Assemble Eggs Benedict by topping English muffins with aioli, arugula, bacon (break the slices in half if needed), and then eggs.

Season eggs with some salt and pepper. Serve Eggs Benedict with stone fruit on the side. Enjoy!