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Eggs Benedict

This classic recipe outlines the preparation of Eggs Benedict, featuring perfectly poached eggs, crisp grilled pancetta, and buttered, toasted English muffins, all generously topped with a rich hollandaise sauce. It's a luxurious breakfast or brunch dish, perfect for an indulgent start to the day.
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Total Time 1 hour
Servings: 4 people
Course: Breakfast
Cuisine: French
Calories: 2779.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 tbsp hollandaise sauce
  • 6 large very fresh eggs
  • 12 slices pancetta grilled until crisp
  • 3 english muffins split in half horizontally
  • A little butter

Equipment

  • 1 Large Saucepan For poaching eggs
  • 1 Frying Pan or Griddle For grilling pancetta and toasting muffins
  • 1 Slotted Spoon For carefully removing poached eggs
  • 6 Small Prep Bowls or Ramekins For cracking eggs individually before poaching
  • 1 Toaster (optional) For toasting English muffins

Method
 

  1. Grill the pancetta slices in a frying pan or on a griddle until they are crisp and golden, then set aside and keep warm.
  2. Split the English muffins in half horizontally and toast them until golden brown, either in a toaster or the same frying pan.
  3. Butter the toasted English muffin halves generously and place two halves on each serving plate.
  4. Fill a large saucepan with water to about 2-3 inches deep and bring it to a gentle simmer over medium heat. Add a splash of white vinegar if desired.
  5. Carefully crack each of the very fresh eggs into its own small bowl or ramekin.
  6. Gently slide each egg, one by one, into the simmering water.
  7. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still wonderfully runny.
  8. While the eggs are poaching, ensure your hollandaise sauce is warm and ready for serving.
  9. Using a slotted spoon, carefully remove the poached eggs from the water, draining any excess liquid.
  10. Assemble immediately: place a few slices of crisp pancetta on each buttered muffin half, top with a poached egg, and generously spoon warm hollandaise sauce over each egg to serve.

Notes

1. Egg Poaching: Always use very fresh eggs; their whites hold shape better. A small amount of white vinegar in the poaching water helps whites coagulate but don't overdo it to avoid a vinegary taste. Maintain a gentle simmer, not a rolling boil, for tender whites and perfectly runny yolks. 2. Pancetta: Ensure the pancetta is grilled until genuinely crisp for a delightful textural contrast. This step can be done ahead and kept warm. 3. Hollandaise: The key to Eggs Benedict is having warm, perfectly emulsified hollandaise. If using pre-made, gently warm it. 4. Timing: This dish shines when all components are warm upon serving. Synchronize cooking the eggs, keeping the pancetta and muffins warm for immediate assembly.