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1
For the hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave.
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2
Combine the yolks, sage, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate.
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3
Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy.
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4
Pour the sauce into a small bowl and set aside.
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5
For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps.
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6
Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs.
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7
Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick.
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8
Repeat to make 6 stuffing cakes.
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9
Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side.
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10
Transfer to a paper-towel-lined plate and repeat with the remaining cakes.
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11
Loosely cover with foil to keep the cakes warm.
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12
Place a large nonstick skillet over medium-high heat and cook the pancetta until browned and crispy, about 4 minutes on each side.
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13
Transfer to a paper-towel-lined plate.
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14
To assemble, fill a small saucepan with 3 inches of water, and add the lemon juice and salt.
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15
Bring the water to a simmer over medium heat.
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16
Crack an egg into a small heatproof bowl and use the bowl to slowly slide the egg into the water.
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17
Use a wooden spoon to carefully stir the water around the egg.
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18
Cook the egg until the white has set and the yolk is still soft, 2 to 2 1/2 minutes.
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19
Remove the egg from the water with a slotted spoon and drain it on a paper-towel-lined plate.
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20
Repeat with the remaining eggs.
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21
To serve, place one stuffing cake on a plate.
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22
Top with 2 slices of pancetta, a poached egg and a generous drizzle of hollandaise sauce.
