23 Mar Pistachio Pancetta Benedict
Eggs were always a popular item in our household growing up. The first thing I typically heard every morning as I made my way downstairs was my dad’s voice saying “Want breakfast? Want some eggs? I’m making eggs.” Half the time it was not even a choice if I wanted eggs for breakfast or not.
I’ve learned however, that eggs can be prepared in many ways, scrambled, sunny side up, hard boiled, etc. They contribute to fancier dishes as well such as eggs benedict. This recipe is for an eggs benedict using pancetta and topped with pistachios.
2 large eggs
2 english muffins
8 oz. pancetta thinly sliced
1/4 tbls olive oil
Ingredients for hollandaise:
3 egg yolks
1/2 stick butter
1/2 tsp lemon juice
dash of salt
dash of paprika
1/4 cup pistachios (coarsely chopped)
Fill a saucepan (large enough to poach 4 eggs) with 1 inch of water, bring to a simmer over low to medium heat. While the water is coming to a simmer, place a separate sauce pan on medium heat and grease with 1/4 tbls olive oil. Place the pancetta in the pan and cook until crispy.
Once the first pan is at a simmer you want to poach your four eggs. To do this, place a soup ladle in a mixing bowl and crack one egg into the soup ladle. Use the soup ladle to drop the egg into the simmering water. Repeat with the three remaining eggs. Keep the heat at low for one minute then remove pan from heat. Cover and let sit for 5 minutes. The longer you let it sit the harder the yolk becomes. If you like your yolk runny, let it sit for only 3-4 minutes.
In the meantime, toast the two english muffins. If your pancetta is cooked through, remove from pan, drain on a plate using a paper towel to absorb the grease. Then place the pancetta on top of the toasted english muffins. Remove the eggs from the pan and place on top of pancetta.
To make the hollandaise, beat the egg yolks and lemon juice in a stainless steel bowl for 3-4 minutes or until the mixture doubles in volume. Place bowl on top of a pot with boiling water (bowl should not be touching the water, just resting on top of it). Slowly pour in the melted butter and continue to whisk for another 3-4 minutes or until the mixture is doubled in volume. Remove from heat, whisk in salt and paprika.
Pour over the eggs and top with coarsely chopped pistachios.