Rise and Shine Eggs Benedict Recipe

Name: Rise and Shine Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices pancetta, thinly sliced; 2 tablespoons butter; 2 tablespoons chopped garlic; 1 leek, sliced into half moons; 1 shallot, sliced; Splash white wine; 1 cup chicken stock; 1/2 cup milk; 1 cup mashed potatoes; 2 tablespoons lemon juice; Pinch cayenne; 1/2 teaspoon kosher salt; 1/2 teaspoon cracked black pepper; 2 tablespoons chopped chives; 4 eggs; 1/4 cup vinegar; 2 English muffins, cut in half and toasted

Servings: persons

8 slices pancetta, thinly sliced
2 tablespoons butter
2 tablespoons chopped garlic
1 leek, sliced into half moons
1 shallot, sliced
Splash white wine
1 cup chicken stock
1/2 cup milk
1 cup mashed potatoes
2 tablespoons lemon juice
Pinch cayenne
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons chopped chives
4 eggs
1/4 cup vinegar
2 English muffins, cut in half and toasted

1
Preheat the oven to 325 degrees F.
2
Arrange the pancetta in a single layer on a quarter sheet tray lined with parchment,.
3
Lay another piece of parchment paper over the pancetta.
4
Cook's Note: Put another quarter sheet tray on top of the parchment to fit snugly.
5
This will prevent the pancetta from curling while baking.
6
Put the pancetta in the oven and bake until rendered and crisp, 15 to 18 minutes.
7
Remove the pancetta from the oven and set aside on a paper towel lined platter.
8
Add the butter to a medium-sized saucepan over medium-high heat.
9
Allow the butter to brown for 1 minute and then add garlic, leeks, and shallots.
10
Cook the vegetables, stirring frequently until they develop a little color, about 4 to 5 minutes.
11
Add the white wine and scrape the fonds from the bottom of the pan.
12
Stir in the chicken stock and bring to a boil.
13
Whisk in the milk, mashed potatoes, lemon juice, cayenne, salt, pepper and chives and stir.
14
Keep warm.
15
In a deep saute pan, add enough water to fill up to within 2 inches of the edge.
16
Bring the water to a slow simmer (a slight bubble) and add the vinegar.
17
Crack the eggs into the water and poach until the whites are firm and the yolks are still loose, about 3 to 4 minutes.
18
Remove from the water using a slotted spoon to a plate.
19
To assemble: Put 2 muffin halves on each plate and put 2 slices of crisp pancetta on each half.
20
Top each with a poached egg and pour enough gravy over the eggs to cover and form a pool on the plate.
21
Serve.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 slices pancetta, thinly sliced, 2 tablespoons butter, 2 tablespoons chopped garlic, 1 leek, sliced into half moons, and more.

Yes, Rise and Shine Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rise and Shine Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions