Saturday, July 21, 2012
Eggs Benedict with Pancetta and Cheese Sauce
12 thin slices mild pancetta
15 ml (1 tablespoon) white vinegar
6 slices ham
6 slices tomato
500 ml (2 cups) arugula
3 English muffins, homemade or store-bought, cut in half and toasted
Salt and pepper
45 ml (3 tablespoons) butter
45 ml (3 tablespoons) unbleached all-purpose flour
250 ml (1 cup) chicken broth
60 ml (1/4 cup) white wine
150 g brie cheese, rind removed
2 egg yolks
1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
2. Place the slices of pancetta on the baking sheet. Bake for 12 to 15 minutes or until crisp. Drain on paper towels. Set aside.
1. Meanwhile, in a saucepan, melt the butter. Add the flour and cook for 1 minute over medium heat, stirring constantly. Add the broth and wine and bring to a boil, stirring with a whisk. Simmer gently for about 5 minutes.
2. Add the cheese and stir until melted. Stir in the egg yolks, whisking vigorously. Season with salt and pepper. Keep warm.
3. In a small saucepan of salted builing water, add the vinegar.
4. Break three eggs in three saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolk should still be runny. Place the poached eggs on paper towels. Repeat with the remaining eggs. Set aside.
5. Place a folded slice of ham on each muffin half. Layer with a slice of tomato, arugula and two pancetta chips. Top with an egg. Drizzle with the sauce. Season with pepper.
Preparation time: 40 min
Cooking time: 20 min
Tips: This creamy brie cheese sauce has an advantage over the traditional hollandaise sauce; you can reheat it in the microwave oven.
via: Ricardo Cuisine