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Add a photoServings: 3
Ingredients
- 1 x quantity Hollandaise Sauce (qv)
- 6 lrg very fresh Large eggs
- 12 slc pancetta grilled till crisp
- 3 x English muffins split in half horizontally a little butter
- 1 x grill pan and rack
- 25 1/2 x 35cm baking tray.
Directions
- Preheat the grill to its highest setting.
- Poach the Large eggs (qv)
- When the pancetta is cooked keep is on a hot plate while you lightly toast the split muffins on both sides.
- 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 Tbsp. of sauce for each egg).
- Now flash the Large eggs Benedict under the grill for just 25 to 30 seconds as close to the heat as possible but dont take your eyes off them they need to be tinged golden brown and no more.
- This should just glaze the surface of the hollandaise.
- Serve straight away on warm plates.
- Although originally it was meant to be served at breakfast or possibly brunch (and still can be) I think it makes a great first course particularly in winter. A light version of this can be made using Foaming Hollandaise (qv) that also has the advantage which it can be prepared ahead.
- Serves 3 for brunch 6 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 3 servings | |
| Calories 179 | |
| Calories from Fat 72 | 40% |
| Total Fat 7.95g | 10% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1606mg | 67% |
| Potassium 392mg | 11% |
| Total Carbs 1.92g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 23.53g | 38% |
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