Smoked Pork Benedict Recipe
confit pork shoulder, parmesan aioli & fresh red onion, topped w/ poached eggs*, hollandaise & pickled fresno peppers over an english muffin, & choice of creamy cheddar grits, breakfast potatoes or simple salad
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Ingredients
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Pork Confit
Parmesan Aioli
Hollandaise Sauce
Assembly
Method
Pork Confit Preparation
- 1
- 2
Shred the Pork
Once cooked, remove the pork from the oil and let it cool slightly. Shred the pork into bite-sized pieces.
Parmesan Aioli Preparation
- 3
Make the Aioli
In a bowl, combine mayonnaise, grated Parmesan, minced garlic, lemon juice, salt, and black pepper. Mix until smooth and set aside.
Hollandaise Sauce Preparation
- 4
Prepare the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water and whisk until thickened. Slowly drizzle in melted butter while whisking continuously until emulsified. Season with salt and cayenne pepper.
Assembly
- 5
Toast the English Muffins
Toast the split English muffins until golden brown.
- 6
- 7