Wednesday Recipe: Eggs Benedict

Ingredients

Main

  • 2 pieces Naan bread
  • 2 tablespoons parmesan cheese, shredded
  • 8 slices pancetta
  • 4 eggs
  • sea salt, to taste
  • pepper, to taste
  • arugula, to garnish

Hollandaise Sauce

  • 3/4 cup butter, unsalted
  • 3 egg yolks, large
  • 1 1/2 teaspoons lemon juice, fresh
  • 1/4 teaspoon cayenne or hot paprika
  • 1/4 teaspoon kosher salt
  • cracked black pepper, to taste

Instructions

Main

  • Brush Naan bread with butter and toast under broiler just until golden brown. Sprinkle with Parmesan and broil just until slightly melted.
  • Make Hollandaise Sauce.
  • Cut Pancetta into small strips and fry in pan. Place on bread.
  • Garnish with arugula.
  • Fry eggs, sunny side up, in same pan as pancetta, then add salt and pepper.
  • Add Hollandaise sauce over bread and place eggs on top.
  • Garnish with sea salt.

Hollandaise Sauce

  • Melt butter in sauce pan.
  • In a small bowl, beat egg yolks and mix in lime juice, cayenne, salt, and pepper.
  • Very slowly add melted butter to the egg mixture bowl, stirring well.
  • Pour the sauce back into the saucepan. Stir the mixture consistently for 20-30 seconds over low heat. Remove from heat and set aside.
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