Pancetta & Aged White Cheddar Benedict Recipe
pancetta bacon, hollandaise, sliced tomatoes, english muffin + breakfast potatoes + fresh fruit
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Ingredients
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Pancetta & Eggs
Hollandaise (Aged White Cheddar Twist)
Toast & Toppings
Breakfast Potatoes
Fresh Fruit
Finishing & Garnish
Method
Pancetta & Eggs
- 1
Cook pancetta
Place a 10–12" skillet over medium heat. Add the pancetta (sliced or diced) and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Transfer to a paper towel–lined plate, leaving about 1 tablespoon of rendered fat in the pan for flavor. Keep warm.
- 2
Poach eggs
Fill a wide shallow saucepan with 3–4 inches of water. Add 1 tsp salt and 2 tsp white wine vinegar and bring to a gentle simmer (small bubbles). Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip one egg in at a time, spacing them apart. Poach eggs 3–4 minutes for runny yolks (4–5 minutes for slightly firmer). Remove with a slotted spoon onto a paper towel to drain. Season lightly with black pepper.
Hollandaise (Aged White Cheddar Twist)
- 3
Prepare a double-boiler
Bring a small pot of water to a gentle simmer and reduce heat so water is barely steaming. Use a heatproof bowl (stainless or glass) that sits snugly over the pot without touching the water.
- 4
- 5
Add butter
Melt 6 tbsp unsalted butter until foaming and very hot. Remove from heat. Off the heat, slowly drizzle the hot butter into the yolk mixture in a thin stream while whisking constantly to create a smooth emulsion. If sauce becomes too thick, add a few drops of warm water to loosen.
- 6
Finish with cheddar & seasoning
Once thick and glossy, remove bowl from heat and stir in 3/4 cup finely grated aged white cheddar until melted and incorporated. Add 1 tbsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp white pepper or cayenne to taste. Keep warm over very low heat or sitting in the warm (turned-off) double-boiler, stirring occasionally. Taste and adjust lemon or salt if needed.
Toast & Toppings
- 7
Toast English muffins and prepare tomatoes
Split the English muffins and toast cut sides in a skillet or toaster. If using skillet, add 1 tbsp unsalted butter to the pan and toast cut sides until golden, about 1–2 minutes per side. Meanwhile slice the tomato into 1/4" rounds. Lightly season tomato slices with a pinch of salt and pepper.
- 8
Assemble muffin base
Place 2 toasted English muffin halves (per serving: 1 whole muffin split) on each plate. Top each muffin half with 1 slice of tomato, then a portion of crisp pancetta (about 1–2 oz per half).
Breakfast Potatoes
- 9
Par-cook potatoes (optional faster method)
Bring a small pot of salted water to a boil and add the halved baby potatoes. Boil 6–8 minutes until just tender but not falling apart. Drain and let steam dry for a minute.
- 10
Crisp potatoes
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the par-cooked potatoes and diced onion. Cook, stirring occasionally, until potatoes begin to brown, about 6–8 minutes. Add 1/2 tsp smoked paprika, 1 tsp fresh thyme leaves, 3/4 tsp salt and 1/2 tsp black pepper. Continue to cook until potatoes are golden and crisp, about 4 more minutes. Keep warm.
Fresh Fruit
- 11
Prepare fruit
Combine 2 cups seasonal fresh fruit in a bowl. Toss gently with torn mint if using. Chill or set aside at room temperature until plating.
Finishing & Plating
- 12
- 13
Serve with sides
Add a generous portion of the breakfast potatoes to each plate and a small bowl or pile of fresh fruit. Garnish with lemon wedges for extra brightness. Serve immediately while hollandaise and eggs are warm.
