Eggs Benedict
This recipe for Eggs Benedict is a delightful brunch classic that combines perfectly poached eggs with crispy pancetta, toasted English muffins, and creamy hollandaise sauce. The richness of the hollandaise complements the flavors and textures of the other ingredients, creating a delicious and satisfying meal that is sure to impress your guests. It's a dish that is both comforting and elegant, making it an ideal choice for a special weekend breakfast or brunch. Enjoy this mouthwatering Eggs Benedict recipe that will leave everyone coming back for more!
— Constant Cookbook
Ingredients
- 6 tbsp hollandaise sauce
- 6 large, very fresh eggs
- 12 slices pancetta
- 3 English muffins
- a little butter
Instructions
- Preheat the grill to its highest setting.
- Poach the eggs in a pan of boiling water.
- When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
- Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
- Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
- Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 3-6
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