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 on each side. Remove and set aside on paper towels to drain excess grease.
- 2
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set aside.
- 3
Toast English Muffins
While the eggs are poaching, toast the halved English muffins until golden brown.
- 4
Assemble
On each toasted muffin half, layer the crispy pancetta, sliced tomatoes, and poached egg.
Hollandaise Sauce
- 5
Prepare the Hollandaise
In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Place over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thickened. Stir in aged white cheddar and season with salt to taste.
Home Fries
- 6
Fresh Fruit
- 7
Prepare Fresh Fruit
In a serving bowl, combine mixed berries and sliced banana. Serve on the side.
