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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For the Benedict
For the Hollandaise Sauce
For the Home Fries
Method
For the Benedict
- 1
Cook the Pancetta
In a skillet over medium heat, cook the pancetta slices until crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain.
- 3
Toast the English Muffins
Halve the English muffins and toast them until golden brown.
- 4
Prepare the Tomatoes
Slice the tomato into rounds.
- 5
Assemble the Benedict
On each toasted muffin half, layer the crispy pancetta, a slice of tomato, and a poached egg. Top with hollandaise sauce and sprinkle aged white cheddar on top.
For the Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the butter over low heat and let it cool slightly.
- 7
- 8
Emulsify the Sauce
While whisking constantly, slowly drizzle in the melted butter until the sauce is thick and creamy. Add cayenne pepper and mix well.
For the Home Fries
- 9
Prepare the Potatoes
Dice the potatoes into small cubes (about 1/2 inch). Rinse and pat dry.
- 10
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until they start to brown, about 10 minutes.
- 11
