Eggs Benedict with Pancetta and Cheese Sauce
Eggs Benedict with Pancetta and Cheese Sauce
Ingredients
- 12 thin slices mild pancetta
- 6 eggs
- 1 tablespoon (15 ml) white vinegar
- 6 slices ham
- 6 slices tomato
- 2 cups (500 ml) arugula
- 3 English muffins, homemade or store-bought, cut in half and toasted
- Salt and pepper
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 1 cup (250 ml) chicken broth
- 1/4 cup (60 ml) white wine
- 150 g brie cheese, rind removed
- 2 egg yolks
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- Place slices of pancetta on the baking sheet. Bake for 12 to 15 minutes or until crisp. Drain on paper towels. Set aside.
Eggs Benedict with Pancetta and Cheese Sauce