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Eggs Benedict – Shacked

Eggs Benedict – Shacked

by Shane O’Neill, Vice President


  • 2 pieces naan bread
  • 2 tbsp parmesan cheese, shredded
  • 8 slices pancetta
  • 4 eggs
  • sea salt, to taste
  • pepper, to taste
  • arugula, to garnish

Hollandaise Sauce

  • 3/4 cup butter, unsalted
  • 3 egg yolks, large
  • 1 1/2 tsp lemon juice, fresh
  • 1/4 tsp cayenne or hot paprika
  • 1/4 tsp kosher salt
  • cracked black pepper, to taste


  1. Brush Naan bread with butter and toast under broiler just until golden brown. Sprinkle with Parmesan and broil just until slightly melted.

  2. Make Hollandaise Sauce.

  3. Cut Pancetta into small strips and fry in pan. Place on bread.

  4. Garnish with Arugula.

  5. Fry eggs, sunny side up, in same pan as pancetta, then add salt and pepper.

  6. Add Hollandaise Sauce over bread and place eggs on top.

  7. Garnish with sea salt.

Hollandaise Sauce

  1. Melt butter in sauce pan.

  2. In a small bowl, beat egg yolks and mix in lime juice, cayenne, salt, and pepper.

  3. Very slowly add melted butter to the egg mixture bowl, stirring well.

  4. Pour the sauce back into the saucepan. Stir the mixture consistently for 20-30 seconds over low heat. Remove from heat and set aside.

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