by Shane O’Neill, CMO
Elevate your brunch game with this delightful twist on a classic dish that combines rich flavors and satisfying textures. This recipe brings together crispy elements, creamy sauce, and perfectly cooked eggs for a memorable dining experience.
Main Ingredients:
- 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
Main Instructions:
- 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.
Hollandaise Sauce Instructions:
- Melt butter in sauce pan.
- 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.
