Eggs Benedict Jalapeno Recipe

Preparation Instructions

1. 1

   Prepare the Pork Loin

   Season the pork loin with salt, pepper, and any desired spices. Heat a skillet over medium heat and cook the pork loin for about 5-7 minutes on each side, or until it reaches an internal temperature of 145°F (63°C). Let it rest for 5 minutes before slicing.

2. 2

   Make the Jalapeno Hollandaise

   In a saucepan, melt 1/2 cup of unsalted butter. In a blender, add 2 egg yolks, the melted butter, juice of 1 lemon, and chopped jalapenos. Blend until smooth and creamy. Season with salt and pepper to taste.

3. 3

   Poach the Eggs

   Fill a pot with water and bring to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and set aside.

4. 4

   Cook the Potatoes or Hashbrowns

   If using whole potatoes, peel and dice them. Boil them in salted water until tender, about 10-15 minutes. If using hashbrowns, cook them according to the package instructions in a skillet until golden brown and crispy.

5. 5

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

6. 6

   Assemble the Dish

   On each toasted English muffin half, layer a slice of pork loin, followed by a poached egg. Drizzle jalapeno hollandaise over the top. Serve alongside beans and potatoes or hashbrowns.