Eggs Benedict with Pancetta and Cheese Sauce

<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.ricardocuisine.com/pictures/cache/bd4a9965917c59eb21b446e4470a6456_w693_h328.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="328" src="http://www.ricardocuisine.com/pictures/cache/bd4a9965917c59eb21b446e4470a6456_w693_h328.jpg" width="530" /></a></div><br /><br />Ingredients<br /><br />Eggs<br /><br />12 thin slices mild pancetta<br />6 eggs 
<br />15 ml (1 tablespoon) white vinegar<br />6 slices ham<br />6 slices tomato 
<br />500 ml (2 cups) arugula 
<br />3 English muffins, homemade or store-bought, cut in half and toasted 
<br />Salt and pepper<br /><br /><br />Cheese Sauce<br /><br />45 ml (3 tablespoons) butter 
<br />45 ml (3 tablespoons) unbleached all-purpose flour 
<br />250 ml (1 cup) chicken broth 
<br />60 ml (1/4 cup) white wine<br />150 g brie cheese, rind removed<br />2 egg yolks<br /><br /><br />Preparation<br /><br />Eggs<br /><br />1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.<br /><br />2. Place the slices of pancetta on the baking sheet. Bake for 12 to 15 minutes or until crisp. Drain on paper towels. Set aside. 
<br /><br /><br />Cheese Sauce<br /><br />1. Meanwhile, in a saucepan, melt the butter. Add the flour and cook for 1 minute over medium heat, stirring constantly. Add the broth and wine and bring to a boil, stirring with a whisk. Simmer gently for about 5 minutes.<br /><br />2. Add the cheese and stir until melted. Stir in the egg yolks, whisking vigorously. Season with salt and pepper. Keep warm.<br /><br />3. In a small saucepan of salted builing water, add the vinegar.<br /><br />4. Break three eggs in three saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolk should still be runny. Place the poached eggs on paper towels. Repeat with the remaining eggs. Set aside.<br /><br />5. Place a folded slice of ham on each muffin half. Layer with a slice of tomato, arugula and two pancetta chips. Top with an egg. Drizzle with the sauce. Season with pepper. 

<br /><br /><br />Preparation time: 40 min<br />Cooking time: 20 min<br />Servings: 6 <br /><br /><br />Tips: This creamy brie cheese sauce has an advantage over the traditional hollandaise sauce; you can reheat it in the microwave oven.<br /><br /><br />via: <a href="http://www.ricardocuisine.com/recipes/5049-eggs-benedict-with-pancetta-and-cheese-sauce----">Ricardo Cuisine</a><br /><br />

Eggs Benedict with Pancetta and Cheese Sauce 



Ingredients Eggs 12 thin slices mild pancetta 6 eggs 
 15 ml (1 tablespoon) white vinegar 6 slices ham 6 slices tomato 
 500 ml (2 cups) aru...

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