Crostino with Eggs Benedict and Bacon

Name: Crostino with Eggs Benedict and Bacon
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Brioche bread 4 slices; Arugula 2 cups; Smoked pancetta 5.25 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Eggs (medium, very fresh) 4; White wine vinegar 2 tsp; Coarse salt to taste; Clarified butter ½ cup; Egg yolks (medium, very fresh) 2; Shallot 2 tsp; Lemon juice ½; Water 4 tsp; White wine vinegar 2 tsp; Ground black pepper to taste; Fine salt to taste

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554

Calories per serving

Energy Kcal 554
Carbohydrates g 6.8
of which sugars g 1.8
Protein g 16.2
Fats g 51.3
of which saturated fat g 23.8
Fiber g 0.6
Cholesterol mg 466
Sodium mg 1398

Difficulty: Easy
Prep time: 60 min
Cook time: 20 min
Serving: 4

PRESENTATION

Crostino eggs benedict is one of those brunch dishes that really really takes a classic and gives it a whole new vibe. Picture this: crispy toasted bread—so crunchy—topped with a tender poached egg that just bursts with rich yolk as soon as you cut into it. And the sauce? Super creamy. Seriously, it makes every bite silky and smooth. Then you've got these cubes of pancetta. They're salty, smoky, and honestly, they give this dish a flair that's way way better than your typical breakfast. For those who love a special brunch, this dish totally stands out—not just for the flavor, but because everything just works together. That golden bread? It’s tough enough to hold the sauce and the egg, so you get everything in each bite. And look, the salty pancetta brings it all to another level, making it feel both fancy and super inviting.

Brunch in the United States is just next-level when you throw in pancetta eggs benedict with crostini and poached eggs. While a lot of people go for smoked bacon, switching to pancetta changes everything. It’s got a deeper flavor—especially when it's cubed for a crispy outside and soft inside. Plus, there's this balance. The moist egg and buttery, tangy hollandaise sauce don't overpower each other. It's pure comfort with a hint of something new.

And here's the thing, this dish is a favorite at gatherings, whether as a main dish or a savory starter for a big brunch spread. With so many eggs benedict variations out there, pancetta just works. For real, anyone who loves brunch will dig this twist. You might even find yourself thinking about how all those flavors—salty, rich, sweet, and a bit tangy—just come together. It's like cozy meets refined. Perfect for a lazy weekend breakfast. And no question, that's why this dish keeps popping up at brunch tables everywhere. It's a favorite for those who crave something both familiar and new.

INGREDIENTS

554

Calories per serving

Ingredients for 4 Crostini: Brioche bread 4 slices; Arugula 2 cups (40 g); Smoked pancetta 5.25 oz (150 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for Poached Eggs: Eggs 4 - (medium, very fresh); White wine vinegar 2 tsp (10 g); Coarse salt to taste

for Hollandaise Sauce: Clarified butter ½ cup (125 g); Egg yolks 2 - (medium, very fresh); Shallot 2 tsp (10 g); Lemon juice ½; Water 4 tsp (20 g); White wine vinegar 2 tsp (10 g); Ground black pepper to taste; Fine salt to taste

Preparation

How to prepare Crostino with Eggs Benedict and Bacon

To prepare the crostino with eggs benedict and bacon, start with the hollandaise sauce: take the clarified butter, melt it in a saucepan or microwave, and set it aside. Finely chop the shallot with a smooth-bladed knife 1. In a saucepan, pour the vinegar 2, water, peppercorns, and chopped shallot 3.

and bring the mixture to a boil 4. Strain the boiled liquid, transferring it into a bain-marie saucepan (or set up a classic bain-marie if you don't have a saucepan with an integrated bain-marie) 5. Add the yolks 6 to the same saucepan.

and, equipped with a whisk, beat the mixture 7 constantly over moderate heat. Salt and continue to beat the eggs 8 until they thicken. At this point, pour in the clarified butter slowly 9, taking care to continue whisking constantly until all the butter is incorporated and the sauce is “whipped” (this process will take about 6 minutes).

At this point, remove the saucepan from the heat and add the lemon juice 10. Set the sauce aside 11, keeping it warm, or transfer it to a bowl (at room temperature, not in the refrigerator). Toast the brioche bread in the oven or in a pan with a drizzle of oil 12.

on both sides 13, until golden and crispy 14. Sauté the diced bacon in a pan 15.

until they are crispy. Drain them on a platter lined with absorbent paper 16. Finally, focus on cooking the eggs so that they are served hot. In a pot, pour water and vinegar 17, heat it up, and in the meantime, crack the egg into a separate bowl, being careful not to damage the yolk. Once the water reaches a boil, stir with a whisk to create a vortex 18.

into which you'll pour the whole egg 19. Wait for the egg to rise slightly. Before removing the egg from the water, wait a couple of minutes. Lift it out with a slotted spoon 20, place it on a plate, and repeat the same operation for the remaining eggs. Now assemble your eggs benedict: place the arugula on the toasted brioche bread 21.