About twice a year I make Eggs Benedict. Anymore often than that and I'd have a heart attack. And weight about 300 pounds.
This isn’t really to hard to make but takes a little work.
- First thing is to toast your bread and cut in cubes about 1/2’ pieces. Also prep your avacado, and set to the side.
- Secondly, saute the pancetta in a small non stick skillet, after a couple of minutes and the shallot and cook until soft and the pancetta is slightly crispy. Should only take a few minutes. Set to the side.
- Now the sauce. In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the milk. Bring up to medium heat to thicken the sauce. (This is a basic white sauce) Then add the wine and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered. Right before you serve the sauce add the lemon and dill and stir.
- Now the eggs as the sauce cooks. I like to make mine in a large 2 or 3’ deep fry pan. Fill with approximately 2” of water and add the vinegar and some salt and bring to a medium heat … almost boiling. Slowly drop in one egg at a time. The vinegar will keep the eggs together. PUT THE LID on, turn off the heat and let simmer 3 minutes. Perfect every time!
- Now to put the glasses together. Fill each brandy glass or wine glass with 1 slice of the bread cubes, top with a spoon of the pancetta and onion mix, then top with a spoon of the avocado. Top with a poached egg and then drizzle with 1/4 cup of the white wine and lemon dill sauce.
- This is a perfect morning breakfast. Remember the sauce except for the lemon and dill could be made ahead. Also the pancetta and onion mix as well and just heated up in the microwave. So don’t panic, it is absolutely great.
- Tradition says that Benedict is served with an English muffin, Canadian bacon and a poached egg