Skip to content

Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
Menu
eggs Benedict with pancetta and asparagus

Pancetta Eggs Benedict

Prep time:
10 minutes
Cook time:
40 minutes
Yield:
2 servings
Difficulty:
3 out of 5

Pancetta, please! Add rich and crispy pancetta and roasted asparagus to your Eggs Benedict for a little extra decadence. 

Ingredients

  • 4 slices pancetta, ⅛-inch thick
  • 8 spears asparagus, trimmed
  • 1 English muffin, halved
  • 2 tablespoons butter
  • 2 poached eggs
  • 4 ounces hollandaise

Preparation

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.  

  • eggs Benedict with pancetta and asparagus