This is the most amazing version of Eggs Benedict I have ever eaten. It can be quite an orchestration in the kitchen, especially if you are making multiple servings, but very worth the effort. Perfect for a special holiday brunch or for an ordinary Saturday morning…
Eggs Benedict with Crisped Pancetta and Rutabaga Latkes
- Prepare the Rutabaga Latkes through the point of making the uncooked mixture into patties. Prepare your skillet with the bacon grease but do not begin to heat.
- In a medium skillet over medium-high heat briefly crisp the pancetta on both sides until lightly browned. Set aside.
- Prepare Hollandaise Sauce. Set aside and stir every few minutes or so.
- Heat bacon grease to 350 degrees and cook your first batch of Latkes. Begin cooking the next batch of Latkes and simultaneously continue with the next step. Be sure to flip them over to cook on both sides. Set aside.
- Cook the eggs by poaching them either in an egg poacher or using the water technique. You’ll want to cook them for about 3-4 minutes so that the white is set and the yolk is still runny.
- Prepare plates by placing two Latkes per plate, then layering with 2 slices of pancetta and one egg per Latke. Top with Hollandaise Sauce and a shake of cayenne pepper and dried parsley for garnish.