Pancetta & Aged White Cheddar Benedict Recipe
pancetta bacon, poached eggs, tomatoes on a toasted english muffin with hollandaise, home fries + fresh fruit
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Ingredients
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Pancetta & Eggs
Hollandaise Sauce
Home Fries
Fresh Fruit
Method
Pancetta & Eggs
- 1
Cook Pancetta
In a skillet over medium heat, cook the pancetta slices until crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 2
- 3
Prepare Tomatoes
Slice the medium tomato into rounds and set aside.
- 4
Toast English Muffins
Split the English muffins and toast until golden brown.
Hollandaise Sauce
- 5
Prepare Double Boiler
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water, ensuring the bowl does not touch the water.
- 6
Whisk Yolks
Continue whisking the mixture until it thickens and becomes pale, about 3-5 minutes.
- 7
Add Butter
Slowly drizzle in the melted unsalted butter while whisking continuously until the sauce is thick and creamy.
- 8
Season
Stir in salt and a pinch of cayenne pepper to finish.
Home Fries
- 9
Prepare Potatoes
Dice the medium potatoes into small cubes and rinse under cold water. Pat dry.
- 10
Cook Home Fries
In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes and cook until golden brown and crispy, about 10-12 minutes, stirring occasionally.
- 11
Add Onions
Add chopped onion during the last 5 minutes of cooking. Season with salt and pepper to taste.
Assembly
- 12
Assemble Benedict
On each toasted English muffin half, layer crispy pancetta, a slice of tomato, and a poached egg. Drizzle with hollandaise sauce.
- 13
Serve
Serve the Pancetta & Aged White Cheddar Benedict with home fries on the side and a cup of mixed fresh fruit.
