- Prep time
- 10 minutes PT10M
- Cook time
- 40 minutes PT40M
- 2 servings
Pancetta, please! Add rich and crispy pancetta and roasted asparagus to your Eggs Benedict for a little extra decadence.
- 4 slices pancetta, ⅛-inch thick
- 8 spears asparagus, trimmed
- 1 English muffin, halved
- 2 tablespoons butter
- 2 eggs, poached
- 4 ounces hollandaise
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.