Pork Belly Benedict Recipe
Wolferman's english muffin, smoked pork belly, bacon habanero jam, poached egg, hollandaise, roasted tomato
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the tomatoes
Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half, drizzle with olive oil, and season with salt and black pepper. Place them cut side up on a baking sheet and roast for 20-25 minutes until soft and slightly caramelized.
- 2
Cook the pork belly
In a skillet over medium heat, cook the smoked pork belly for about 5-7 minutes on each side until crispy and heated through. Remove from heat and keep warm.
- 3
Poach the eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Benedict
Toast the English muffins and spread a tablespoon of bacon habanero jam on each half. Layer the crispy smoked pork belly on top, followed by the poached egg. Drizzle with hollandaise sauce and serve with roasted tomatoes on the side.