Eggs Benedict – Shacked
It’s an early Sunday morning, you’re craving breakfast, but don’t want to go out. Your mind is set on Eggs Benedict and you have all the ingredients well, sort of. You decide to go for it and create something new. The result; Eggs Benedict Shacked. Visit choresandchow.com
Servings: 2
Ingredients
- 2 piece Naan Bread
- 2 tablespoon shredded parmesan cheese
- 8 slices pancetta
- Arugula to garnish
- 4 eggs
- Pinch sea salt
- Pepper
Hollandaise Sauce
- ¾ cup unsalted butter (1 ½ sticks)
- 3 large egg yolks
- 1 ½ teaspoons fresh lemon juice
- ¼ teaspoon cayenne or hot paprika
- ¼ teaspoon kosher salt
- Pinch of cracked black pepper
Instructions
- Brush Nan 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. Salt and pepper.
- Add Hollandaise Sauce over bread and place eggs on top.
- Garnish with sea salt.
Make the Hollandaise Sauce
- Melt butter in saucepan.
- 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.