• prep: 0 hr
• cook: 0 hr
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servings:

Vegetarian eggs benedict with garlic arugula, an easy goat cheese sundried tomato hollandaise sauce, poached eggs and crispy farina cakes

• 3 cups Water
• 1/2 teaspoon Kosher Salt
• 1 cup Bob’s Red Mill Whole Wheat Farina*
• 1 tablespoon Butter, for frying, plus additional as needed
• 1 tablespoon Extra Virgin Olive Oil, for frying, plus additional as needed
• 1/4 cup Milk
• 2 tablespoons Sundried Tomatoes (dry, not oil-packed)
• 4 ounces Goat Cheese
• 1 tablespoon fresh Lemon Juice
• 2 teaspoons Dijon Mustard
• 1/8 teaspoon Cayenne Pepper
• 1 tablespoon Extra Virgin Olive Oil
• 2 teaspoons minced Garlic (about 4 cloves)
• 7 ounces Arugula Leaves
• 1/4 teaspoon Black Pepper
• 4 Eggs
• 1 tablespoon Vinegar

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