- Prep time
- 10 minutes
- Cook time
- 40 minutes
- 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 poached eggs
- 4 ounces hollandaise
Heat oven to 315°F.
Place pancetta on a lined, rimmed baking sheet. Place a piece of parchment over the pancetta and press 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 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.