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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Main Benedict Components
Hollandaise Sauce
Home Fries
Fresh Fruit
Method
Main Benedict Components
- 1
Prepare the English muffins
Slice the English muffins in half and toast them until golden and slightly crispy. Set aside.
- 2
Cook the pancetta
In a skillet over medium heat, cook the pancetta slices until crispy, about 3–4 minutes per side. Drain on paper towels.
- 3
Slice the tomato
Cut the tomato into 4 even slices. Set aside.
- 4
Poach the eggs
Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar and a pinch of salt. Crack each egg into a small bowl and gently slide into the water. Poach for 3–4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
- 5
Make the hollandaise
In a heatproof bowl over a pot of gently simmering water (double boiler), whisk together egg yolks and lemon juice until thickened. Gradually whisk in melted butter in a slow stream until the sauce is thick and smooth. Remove from heat and season with salt and cayenne pepper. Keep warm.
Home Fries
- 6
Prepare and cook the home fries
In a large skillet, heat olive oil over medium-high heat. Add diced potatoes and season with paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, until golden brown and tender, about 15–20 minutes.
Fresh Fruit
- 7
Prepare the fresh fruit
Rinse and chop fresh fruit as needed and arrange in a serving bowl or on the plate.
Assembly
- 8
- 9
Serve
Plate the Benedict alongside a serving of home fries and a scoop of fresh fruit. Serve immediately.
