Restaurants›Emporium Kitchen & Wine Market›Benedict Recipe

Benedict Recipe

Inspired by Emporium Kitchen & Wine Market
Time30m
Serves2

english muffin, double smoked pork belly, poached egg, hollandaise

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Ingredients

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Main Ingredients

Method

Preparation Instructions

1

Prepare the Pork Belly

Cook the double smoked pork belly in a skillet over medium heat until crispy and heated through, about 5-7 minutes. Remove from heat and let it rest.

2

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel.

3

Make the Hollandaise Sauce

Melt the butter in a saucepan over low heat. In a bowl, whisk the egg yolks with lemon juice and salt. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Add cayenne pepper to taste.

4

Assemble the Benedict

Split and toast the English muffins. Place a slice of crispy pork belly on each half, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.