Ingredients

The following ingredients have 4 Servings
  • 6 tbsp hollandaise sauce
  • 6 large, very fresh eggs
  • 12 slices pancetta, grilled until crisp
  • 3 English muffins, split in half horizontally
  • a little butter

Instruction

  • Preheat the grill to its highest setting.
  • Poach the eggs in a pan of boiling water.
  • When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
  • Now 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 tablespoon of sauce for each egg).
  • Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.