Farm Bell Benedict Recipe
House-Cured Pork, Poached Eggs, Local English Muffin, Hollandaise, Hash Browns
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Ingredients
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House-Cured Pork
Poached Eggs
Local English Muffin
Hollandaise Sauce
Hash Browns
Method
House-Cured Pork
- 1
Cure the Pork Belly
Mix kosher salt, brown sugar, crushed black peppercorns, and fresh thyme in a bowl. Rub the mixture all over the pork belly, ensuring it's well coated. Wrap tightly in plastic wrap and refrigerate for 5-7 days, turning the meat every day.
- 2
Cook the Pork Belly
After curing, rinse the pork belly under cold water and pat dry. Preheat the oven to 120°C (250°F) and place the pork belly on a baking tray. Roast for about 2-3 hours until tender. Let cool, then slice into portions.
Poached Eggs
- 3
Prepare to Poach Eggs
Fill a saucepan with water and bring to a gentle simmer. Add white vinegar. Crack each egg into a small bowl.
- 4
Poach the Eggs
Using a spoon, create a gentle whirlpool in the water and carefully slide each egg into the center. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Local English Muffin
- 5
Toast the Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
Hollandaise Sauce
- 6
Make Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice until thick. Place the bowl over a saucepan of simmering water and slowly whisk in melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper.
Hash Browns
- 7
Prepare the Potatoes
Peel and grate the russet potatoes. Squeeze out excess moisture using a clean cloth.
- 8
