Eggs Benedict with cheese and pancetta scones
Eggs Benedict with cheese and pancetta sconesNOTHING says its the weekend with a dish like this and as an old classic and favourite, adding the cheesy pancetta scones is sure to excite even the traditionalists.
WHAT YOU NEED
225g self-raising flour
75g Butter
50g cooked onion
50g mature Cheddar cheese, grated
50g Pancetta, cubed, cooked and cooled
150ml Milk
For the poached eggs
2 litres water
4 tbsp vinegar
8 eggs
For the smoky hollandaise sauce
50ml vinegar
1 shallot, finely diced
1/2 tsp smoked paprika
1 sprig thyme
6 peppercorns
2 egg yolks
250ml clarified butter, melted
WHAT TO DO
For the scones: preheat the oven to 220degC/gas 7. Lightly grease a baking tray.
Mix together the flour and salt in a mixing bowl and rub in the butter. Stir in the cheese, pancetta, onion, and then the milk to form a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to cut out rounds and place on the baking tray. Lightly knead together the remaining dough and cut out more scones.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
For the poached eggs: bring the water to a rolling simmer in a large pan. Add the vinegar, then swirl the water to make a vortex in the centre of the pan. Crack the eggs in one by one and simmer for four minutes. Remove from the pan with a slotted spoon and season with salt and pepper.
For the smokey hollandaise sauce: heat the vinegar with the shallot, paprika, thyme and peppercorns in a pan over a high heat and cook steadily until reduced by half.
Place the egg yolks in a food processor and mix the vinegar over them. Blend, drizzling the warm butter in, until emulsified and thick. Season to taste.
To serve: slice the scones in half and toast them or leave them whole. Top with poached egg and smother with the luxurious hollandaise sauce and serve with fresh coffee.
