Brioche Eggs Benedict

Duff's Eggs Benedict

Just a moment please...

Serves 2.
Prep Time
Total Time

My take on Duff Goldman’s Eggs Benedict recipe from his appearance on Food Fighters. Perfect for breakfast or brunch.


4 pieces brioche
3-4 oz. pancetta, crispy
4 large eggs, poached
1/4 cup white vinegar, for poaching

Hollandaise sauce:

1 large egg yolk
3 tablespoons white wine
1 lemon, juice only
1 cup unsalted butter, melted
Pinch of salt and pepper
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1) For the pancetta, add to a cold nonstick skillet over low heat. Let cook until pancetta gets really crispy, flipping halfway through. It should take 8-10 minutes to get crispy. Remove pancetta from the skillet and let drain on a paper towel.

2) Cut brioche rounds out of thick slices and brown slightly in pancetta drippings over low heat.

3) For hollandaise sauce, put a small pan of water on to simmer. In a medium non-reactive bowl, whisk together egg yolk, white wine, lemon juice, and a pinch of salt and pepper. Whisk over the water batch until mixture is steaming. Then slowly drizzle in melted butter until sauce is emulsified. It should coat a spoon, but not be super-thick.

4) Set hollandaise sauce aside. Add vinegar to a medium pan of steaming water. Stir with a spoon and drop in eggs. Let eggs poach for 3-4 minutes until the whites are just set.

5) Carefully remove eggs and let them drain on a paper towel.

Build benedicts by adding pancetta to brioche. Top with poached eggs and drizzle heavily with sauce. Finish with a sprinkle of coarse ground black pepper.

Inspired from Duff's Eggs Benedict on Food Fighters.