Pancetta & Aged White Cheddar Benedict Recipe

Cook pancetta

Place a large skillet over medium heat. Add the sliced or diced pancetta in a single layer and cook, stirring occasionally, until crisp and golden, about 6–8 minutes. Transfer cooked pancetta to a paper towel–lined plate to drain; reserve 1–2 tablespoons of rendered fat in the skillet for toasting the muffins (discard excess).

Prepare tomatoes and cheddar

Slice the tomatoes into 1/4-inch rounds and grate or thinly slice the aged white cheddar. Season tomato slices lightly with a pinch of salt and pepper.

Toast English muffins

Split the English muffins and butter each cut side with the unsalted butter. Place cut-side down in the hot skillet with reserved pancetta fat (or add a little butter if none) over medium heat. Toast until golden brown, about 2–3 minutes. Remove and keep warm.

While cooking pancetta, parboil the diced potatoes in salted boiling water for 5 minutes to slightly soften (do not fully cook). Drain and let steam-dry for 2 minutes.

Heat a separate large skillet over medium-high heat and add the olive oil. Add the diced onion and sauté 2–3 minutes until translucent. Add the parboiled potatoes in a single layer. Sprinkle paprika, dried thyme, salt, and pepper. Cook without stirring for 3–4 minutes to develop color, then stir and continue to cook until potatoes are golden and tender, about 8–10 minutes total. Taste and adjust seasoning. Keep warm.

Fill a wide, shallow saucepan with about 4 cups water and bring to a gentle simmer (not a rolling boil). Add the white vinegar and 1/2 tsp salt. Reduce heat so there are small bubbles but not vigorous movement.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach eggs for 3–3 1/2 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. If making ahead for serving, place poached eggs in a bowl of warm water (not hot) for up to 10 minutes, then briefly reheat in simmering water for 30 seconds before serving.

Set up a double-boiler: bring an inch of water to a bare simmer in a saucepan. In a heatproof bowl that fits over the saucepan without touching the water, whisk together the 4 egg yolks, lemon juice, Dijon mustard, and 1 tsp hot water until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the hot melted butter in a thin, steady stream while whisking vigorously until the sauce thickens and becomes glossy, about 3–4 minutes. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time to loosen. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm over the warm (not hot) water or in a thermos; do not overheat or the sauce will separate.

If sauce begins to separate, remove from heat and whisk in 1–2 teaspoons of cold water vigorously until it comes back together.

Preheat oven to 200°F (95°C) and keep a sheet tray inside to hold finished items warm, if desired. Arrange four toasted English muffin halves on plates.

On each toasted muffin half, layer: 2–3 tomato slices, a portion of crisp pancetta (about 2 oz per muffin), and a thin slice or small handful (about 1 oz) of aged white cheddar. If you prefer the cheddar slightly melted, place assembled muffins under a broiler for 30–60 seconds, watching closely.

Place one or two poached eggs on top of each muffin (depending on preference). Spoon 2–3 tablespoons of warm hollandaise sauce over the eggs to coat.

Garnish each benedict with a sprinkling of chopped chives, a pinch of salt and freshly ground pepper. Place a generous serving of home fries on the side and a 3/4–1 cup portion of fresh fruit tossed with optional lemon juice and mint.

Serve immediately while hollandaise and eggs are warm. Provide extra hollandaise on the side if desired. Leftover hollandaise should be discarded after 2 hours at room temperature or kept refrigerated and used within 24 hours, gently reheated.