Jul 14 2026
Restaurants›The Stubborn Mule›Benedict Di Parma Recipe

Benedict Di Parma Recipe

Inspired by The Stubborn Mule
Time30m
Serves2

aioli, arugula, hollandaise, choice of side

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Ingredients

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Aioli

Hollandaise

Assembly

Method

Aioli Preparation

  1. 1

    Make the Aioli

    In a food processor, combine garlic, egg yolk, and lemon juice. Blend until smooth.

  2. 2

    Add Olive Oil

    With the food processor running, slowly drizzle in the olive oil until the mixture thickens. Season with salt to taste.

Hollandaise Preparation

  1. 3

    Prepare the Hollandaise

    In a heatproof bowl, whisk together egg yolks and lemon juice until pale and thick.

  2. 4

    Add Butter

    Melt the butter and slowly whisk it into the egg mixture until emulsified. Season with salt and cayenne pepper.

Assembly

  1. 5

    Toast the English Muffins

    Split the English muffins and toast them until golden brown.

  2. 6

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack the eggs into individual bowls and gently slide them into the water. Cook for 3-4 minutes until whites are set but yolks are still runny.

  3. 7

    Assemble the Dish

    On each toasted muffin half, spread a generous amount of aioli, add a handful of arugula, and top with a poached egg. Drizzle with hollandaise sauce.

  4. 8

    Serve

    Serve immediately with your choice of side such as bacon, sausage, or avocado.

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