Quick eggs benedict
- 4 slices pancetta
- 1tsp white wine vinegar
- 4 fresh eggs
- 2-3tbsp prepared Hollandaise Sauce
- Rough Oatcakes to serve
Preheat the grill to its highest setting. Cut each slice of pancetta in half. Place the pancetta in a frying pan and cook until crisp and golden, about 1-2 minutes. Keep warm while you poach the eggs.
Bring a pan of water to the boil. Add a little vinegar and stir the pan to create a vortex. Crack the eggs into the pan and poach for 2-3 minutes.
Put the pancetta slices on top of oat cakes. Place a poached egg on top of each then spoon over a little hollandaise sauce to serve.