Mule Eggs Benedict Recipe

Directions

1. 1

   Prepare the pork belly

   In a skillet over medium heat, cook the smoked pork belly until crispy, about 5-7 minutes on each side. Remove from heat and set aside.

2. 2

   Poach the eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

3. 3

   Make the chipotle hollandaise

   In a blender, combine the egg yolks, lemon juice, and chipotle pepper. Blend on low speed while slowly drizzling in melted butter until the sauce is thick and creamy. Season with salt and black pepper to taste.

4. 4

   Toast the English muffins

   Split the English muffins and toast them until golden brown.

5. 5

   Assemble the dish

   On each toasted English muffin half, place a slice of crispy pork belly, followed by a poached egg. Drizzle with chipotle hollandaise sauce and garnish with fresh cilantro.