Tavern Benedict Recipe
Fox Heritage Farms porchetta, n'duja hollandaise green salad, fried-poached eggs
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Ingredients
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Porchetta
N'duja Hollandaise
Eggs
English Muffins & Assembly
Method
Porchetta
- 1
Sear porchetta
Preheat a medium skillet over medium-high heat. Add 1 tablespoon olive oil. Season the porchetta slices lightly with freshly ground black pepper. Sear porchetta 2–3 minutes per side until browned and heated through. Remove from pan and keep warm on a plate tented with foil.
N'duja Hollandaise
- 2
Prepare double-boiler
Set a heatproof bowl over a saucepan with gently simmering water (bowl should not touch the water). Keep the water just below simmering — gentle steam only.
- 3
Whisk yolks and acids
In the bowl, whisk together 4 egg yolks, 1 teaspoon white wine vinegar and 2 teaspoons lemon juice until slightly thickened and lighter in color, about 1–2 minutes.
- 4
Emulsify with butter
Continuously whisk the yolk mixture over the simmering water while slowly drizzling in the warm melted butter (start drop by drop, then a thin stream). Continue until the sauce is thick, glossy and coats the back of a spoon (about 5–7 minutes). If sauce becomes too thick, whisk in up to 1 teaspoon warm water to adjust.
- 5
Incorporate n'duja and season
Remove the bowl from heat. Whisk in 2 tablespoons n'duja until fully incorporated and the hollandaise takes on a pink-orange hue. Taste and season with 1 teaspoon salt and freshly ground black pepper to taste. Hold warm in a thermos or over very low warm water; do not overheat or it will break.
Eggs
- 6
Fry eggs (crispy edges)
Heat a nonstick skillet over medium-high and add 2 tablespoons clarified butter or neutral oil. Crack 2 eggs into the pan and fry until the whites are set but yolks still runny, about 2–3 minutes; edges should crisp slightly. Remove and place on a paper towel briefly. Keep warm.
- 7
Quick-poach eggs
Bring a wide shallow pan of water to a gentle simmer and add 1 teaspoon white vinegar and 1/2 teaspoon salt. Create a gentle whirlpool, then crack the remaining 2 eggs into small bowls and slip each into the water. Poach for 3 minutes for a runny yolk (3–3½ minutes). Remove with a slotted spoon, drain briefly on a towel.
- 8
English Muffins & Salad
- 9
Toast muffins
Split and toast English muffins until golden. Keep warm.
- 10
Dress greens
In a small bowl whisk together 2 teaspoons extra-virgin olive oil, 1 teaspoon sherry or red wine vinegar, 1/4 teaspoon salt and freshly ground black pepper to taste. Toss with 2 cups arugula and mixed baby greens until just coated.
- 11
Assemble benedicts
On each toasted English muffin half, place 3 ounces (about 85 g) warmed porchetta. Top the porchetta with the fried egg, then carefully place the poached egg on top of the fried egg. Spoon 2–3 tablespoons of warm n'duja hollandaise over each stack, letting it run down the sides. Garnish with 1/2 tablespoon finely sliced chives per serving and a crack of black pepper.
- 12
Plate and finish
Arrange the dressed greens alongside the stacked Benedicts. Serve immediately so the yolks remain runny and the hollandaise is warm.