Eggs Benedict with Pancetta and Cheese Sauce

Name: Eggs Benedict with Pancetta and Cheese Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 8 slices pancetta (thinly sliced); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup milk (preferably whole); 1 cup cheddar cheese (grated); 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper (freshly ground); 4 English muffins (halved and toasted); 8 large eggs (fresh); 1 tablespoon white vinegar; chives (chopped, for garnish)

35 min 4 servings Medium

All Recipes

Eggs Benedict with Pancetta and Cheese Sauce

A twist on the classic eggs Benedict, featuring crispy pancetta and a rich cheese sauce.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Eggs Benedict is a beloved breakfast classic, traditionally featuring poached eggs, Canadian bacon, and hollandaise sauce atop an English muffin. In this delightful twist, we swap out the Canadian bacon for crispy pancetta and drizzle a rich cheese sauce instead of the usual hollandaise. This variation brings a savoury depth to the dish, making it perfect for a luxurious weekend brunch. The combination of creamy cheese sauce, runny yolks, and crispy pancetta is sure to satisfy even the most discerning of breakfast lovers.

Ingredients

Servings

Pancetta

Cheese Sauce

Assembly

Instructions

Cook Pancetta

In a skillet over medium heat, cook the pancetta slices until crispy, about 5 minutes per side. Remove and drain on paper towels.

Pro tip: Keep the pancetta warm in a low oven while you prepare the rest of the dish.

Prepare Cheese Sauce

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes. Add the grated cheddar cheese, salt, and pepper, stirring until the cheese is melted and the sauce is smooth.

Pro tip: For an extra creamy sauce, use freshly grated cheese rather than pre-packaged shredded cheese.

Poach Eggs

Fill a large saucepan with water and add the vinegar. Bring to a simmer over medium heat. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3 minutes until the whites are set but the yolks are still runny.

Pro tip: Use fresh eggs for the best poaching results, as they hold their shape better.

Toast English Muffins

While the eggs are poaching, toast the English muffins halves until golden brown.

Pro tip: Toasting the muffins gives them a delightful crunch that contrasts well with the creamy sauce.

Assemble the Dish

Place two toasted English muffin halves on each plate. Top each half with a slice of crispy pancetta. Carefully place a poached egg on top of the pancetta.

Pro tip: To keep everything warm, preheat your plates in a low oven for a few minutes.

Add Cheese Sauce and Serve

Generously spoon the cheese sauce over each poached egg. Garnish with chopped chives and serve immediately.

Pro tip: Serve with a side of fresh fruit or lightly dressed greens to complement the dish.

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Tips & Tricks

<ul><li>Use fresh eggs for the best poached eggs.</li><li>Ensure your sauce is smooth by stirring continuously.</li><li>Toasted English muffins provide a great texture contrast.</li><li>Preheat your serving plates to keep the dish warm longer.</li></ul>

Serving Suggestions

Serve your eggs Benedict with a side of fresh fruit or lightly dressed greens to balance the richness of the dish. A glass of freshly squeezed orange juice or a cup of coffee pairs perfectly. To make ahead, prepare the cheese sauce and pancetta in advance, storing them in the refrigerator. Simply reheat gently before assembling. Leftovers can be stored in an airtight container in the fridge for up to two days and reheated before serving.