Rustic Benedict Recipe
Poached Eggs*, Pancetta, Roasted Cherry Tomatoes, Arugula, Herb Hollandaise, Grilled Sourdough
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Tomatoes
Preheat the oven to 200°C (400°F). Toss cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until they are blistered.
- 2
Cook the Pancetta
In a skillet over medium heat, cook the pancetta until crispy. Remove and drain on paper towels.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes or until the whites are set. Remove with a slotted spoon.
- 4
Make the Herb Hollandaise
In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place over a pot of simmering water and whisk in melted butter slowly until the sauce thickens. Stir in chopped fresh herbs and adjust seasoning.
- 5
Grill the Sourdough
Toast sourdough slices on a grill or in a toaster until golden brown.
- 6
Assemble the Rustic Benedict
On each slice of grilled sourdough, layer arugula, crispy pancetta, and a poached egg. Top with roasted cherry tomatoes and drizzle with herb hollandaise sauce. Season with salt and pepper to taste.
