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Recipes Nugget Markets Signature Recipes

Preview Recipe

Pancetta Eggs Benedict

Prep time
10 minutes PT10M
Cook time
40 minutes PT40M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
Nugget Markets signature recipes

Pancetta, please! Add rich and crispy pancetta and roasted asparagus to your Eggs Benedict for a little extra decadence. 

Ingredients

  • 4 slices pancetta, ⅛-inch thick
  • 8 spears asparagus, trimmed
  • 1 English muffin, halved
  • 2 tablespoons butter
  • 2 eggs, poached
  • 4 ounces hollandaise

Preparation

Heat oven to 315°F.

Place pancetta on a lined, rimmed baking sheet, and cover with a piece of parchment paper, pressing the pancetta flat. Place another baking sheet over the top to keep the pancetta flat as it bakes. Bake for 30–40 minutes, or until pancetta is browned and fat is rendered. Remove from oven, set pancetta on paper towels and hold warm. 

Turn oven up to 400°F. Toss asparagus in the rendered pancetta fat and roast for 5–8 minutes, until just tender.  

Spread butter on both English muffin halves, then toast on a griddle, butter-side down, until golden brown.

Arrange toasted muffins on a plate, then top with pancetta, roasted asparagus, poached eggs and hollandaise.  

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