Crispy Pancetta Benedict Recipe

Prepare Pancetta

In a skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove and drain on paper towels.

Poach Eggs

In a pot of simmering water, add white vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

Roast Potatoes

Preheat the oven to 200°C (400°F). Toss baby potatoes with olive oil, salt, and black pepper. Roast for 25-30 minutes until golden and tender. In the last 5 minutes, sprinkle parmesan cheese on top to crisp up.

Blend Ingredients

In a heatproof bowl, whisk egg yolks with lemon juice until thick. Melt butter and slowly drizzle it into the yolks while whisking continuously until the sauce thickens. Season with salt and cayenne pepper.

Make Salad

In a bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar, season with salt, and toss to mix.

Char Tomatoes

Heat olive oil in a grill pan over medium-high heat. Add vine tomatoes and grill for 5-7 minutes, turning occasionally until charred and blistered. Season with salt.

Assemble Dish

On each plate, place a serving of crispy pancetta, topped with poached eggs, drizzle with hollandaise sauce, and serve alongside parmesan potatoes, insalata mista, and charred vine tomatoes.