Breakfast & Brunchcookingwithjanica5.0
Pork Belly Eggs Benedict Recipe
This Pork Belly Eggs Benedict recipe is a modern twist on a classic breakfast. It features cheesy biscuits, brown sugar pork belly, poached farm egg, & hollandaise sauce.
👥 2 Servings⏱️ Prep & Cook: 9h 25m⏳ Prep: 8h🔥 Cook: 1h 25m👤 Janette Staub📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●measuring cup
- ●pan
- ●blender
- ●microwave
📝 Preparation Steps
1
In a small dish, mix together brown sugar, salt, and minced garlic to form a rub for your pork belly.
brown sugar1 tbspsugar1 tbspsalt1 tspcold unsalted butter (cut into 1/4-inch cubes + 2 tbsp, melted)4 tbspSaltdash of saltpork belly1 lbs
2
Rub mixture into all sides of your pork.
3
Place pork on a clean dish and refrigerate overnight.
4
Preheat oven to 500 degrees, and lightly grease a 9-inch round baking dish.
5
In a large bowl, mix together flour, baking powder, sugar, salt and baking soda
baking powder1 tbspbrown sugar1 tbspsugar1 tbspsalt1 tspcold unsalted butter (cut into 1/4-inch cubes + 2 tbsp, melted)4 tbspSaltdash of salt
6
Scatter the butter pieces evenly over the dry ingredients and cut in with a pastry cutter or fork, until the mixture resembles coarse cornmeal.
7
Add the buttermilk and cheese, and stir until everything is incorporated
8
** Dough will be wet, sticky and a little lumpy.
9
Using a 1/3 cup measuring cup, scoop mounds of dough and drop them onto a floured surface. Continue until you’ve scooped all of the dough
10
** You should get 8-9 mounds of dough.
11
Flour your hands (and prepare to flour your hands for each biscuit! They are so sticky!), then one at a time, pick up each piece of dough and gently shape it into a rough ball. Shake off the excess flour and place the ball of dough in the prepared cake pan. Repeat with the remaining mounds of dough, until the cake pan is filled.
12
Gently brush the top of each biscuit with some of the melted butter (don’t press down and flatten them).
13
Bake for ⏱️ 5 minutes, then reduce the oven temperature to 450 F.
14
Continue baking for ⏱️ 13-15 minutes, or until tops of biscuits are golden brown. Remove from oven and allow to cool.
15
Reduce oven temperature to 425.
16
Place your pork belly fat-side-up on a clean baking dish (I used a Pampered Chef casserole stone) and bake for ⏱️ 30 minutes.
pork belly1 lbs
17
Reduce oven temperature to 250, and roast for another ⏱️ 30-40 minutes. Remove from heat, and tent loosely with aluminum foil.
18
Put egg yolks in a blender and blend until fully beaten.
egg yolks3
19
Melt your stick of butter in the microwave until hot and bubbly.
20
With your blender on low, slowly add the melted butter to the already blended eggs.
21
Once the butter is fully incorporated, add a dash of salt and blend in lemon juice.
salt1 tspSaltdash of saltlemon juice1 tsp
22
Then add cayenne pepper to your liking.
cayenne pepper (however much needed to spice up those taste buds)
23
Taste and add more salt and/or lemon juice as desired.
salt1 tspcold unsalted butter (cut into 1/4-inch cubes + 2 tbsp, melted)4 tbspSaltdash of saltlemon juice1 tsp
24
Time to poach those eggs. Bring a sauce pan of water (about 1-2 inch deep), white vinegar, and salt to a boil. Once the water is boiling, use a spoon to swirl the water for a few seconds. Turn of the heat and gently drop in an egg. Let it sit in the water for at least three minutes before scooping out and laying on a paper towel. Repeat for the second egg.
white vinegar2 tspsalt1 tspcold unsalted butter (cut into 1/4-inch cubes + 2 tbsp, melted)4 tbspSaltdash of salt
25
Slice a biscuit in half and lay both halves on a plate.
26
Slice up a few pieces of your pork, and lay those on top of your biscuits.
27
Top each biscuit/pork combo with a poached egg.
28
Pour/spoon Hollandaise sauce on top of everything.
29
Realize how awesome you are after biting into this amazingness!!!
Nutrition Facts
calories
450 kcal
serving Size
1 serving
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