Everything is better with pancetta…
4 quarter inch slices of pancetta
2 English muffins, separated
4 large eggs
Hollandaise sauce (recipe below)
Bake pancetta at 350 degrees until browned, but not crispy.
Toast the english muffins to desired crunchy texture. I don’t like them too toasted because they become more difficult to cut and the eggs slide off the top.
Poach the 4 eggs to the desired point….runny? Not runny? I personally like the yoke runny so that it mixes with the hollandaise sauce.
Hollandaise sauce:
2/3 cup butter (I use unsalted)
1 tablespoon tarragon vinegar
2 tablespoons lemon juice
3 egg yolks
1/2 teaspoon powdered sugar
Pinch of salt
Pinch of cayenne
Melt the butter slowly in a small saucepan. In another small saucepan, heat the vinegar and lemon juice to boiling point.
In a blender, combine the egg yolks, sugar, salt and cayenne for a minute or so. With the motor running, gradually add the lemon juice mixture and blend for 30-45 seconds. Once the butter has reached the boiling point, add to the egg/lemon juice mixture in a slow drizzle, with the motor running. Blend for a minute until it is combined and creamy. Do not over blend!! I know this is not a traditional hollandaise, but it really is tough to find a better recipe.
At the point when everything is ready to assemble, place the pancetta on top of the muffin, add the egg and top with the hollandaise.
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