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Eggs Benedict – Shacked

by Shane O’Neill, Vice President


  • 2 pieces Naan bread
  • 2 tablespoons shredded Parmesan cheese
  • 8 slices pancetta
  • Arugula to garnish
  • 4 eggs
  • Pinch sea salt
  • Pepper

Hollandaise Sauce

  • ¾ cup unsalted butter (1 ½ sticks)
  • 3 large egg yolks
  • 1 ½ teaspoons fresh lemon juice
  • ¼ teaspoon cayenne or hot paprika
  • ¼ teaspoon kosher salt
  • Pinch of cracked black pepper


  • Brush Naan bread with butter and toast under broiler just until golden brown. Sprinkle with Parmesan and broil just until slightly melted.
  • Make Hollandaise Sauce.
  • Cut Pancetta into small strips and fry in pan. Place on bread.
  • Garnish with Arugula.
  • Fry eggs, sunny side up, in same pan as pancetta, then add salt and pepper.
  • Add Hollandaise Sauce over bread and place eggs on top.
  • Garnish with sea salt.

Make the Hollandaise Sauce

  • Melt butter in saucepan.
  • In a small bowl, beat egg yolks and mix in lime juice, cayenne, salt, and pepper.
  • Very slowly add melted butter to the egg mixture bowl, stirring well.
  • Pour the sauce back into the saucepan. Stir the mixture consistently for 20-30 seconds over low heat. Remove from heat and set aside.

Comments: 2

  • Bill Sites
    October 22, 2019 3:40 pm

    And you can cook also????

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