Pork Belly Eggs Benedict* Recipe

Prepare pork belly

Pat pork belly slices dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat 1 tablespoon olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add pork belly slices in a single layer (work in batches if needed). Sear 3–4 minutes per side until deeply browned and crisped at the edges. Reduce heat if overly smoking.

Transfer seared pork belly to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you finish other components.

Preheat oven to 425°F (220°C). Toss the cubed potatoes with 1 tablespoon olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 3 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast 25–30 minutes, flipping once halfway through, until golden brown and tender. Remove from oven and toss with chopped parsley if using. Keep warm.

Melt unsalted butter in a small saucepan over low heat until just melted and hot but not browned. Keep warm.

In a heatproof bowl (preferably metal) whisk together 3 large egg yolks, 1 tablespoon fresh lime (or lemon) juice, and 1 teaspoon warm water until slightly thickened.

Set the bowl over a barely simmering pot of water (double-boiler method), making sure the bowl bottom doesn’t touch the water. Whisk constantly until the yolk mixture is warm and slightly thickened (about 1–2 minutes).

Slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to emulsify. Add the butter in a thin stream — this should yield a thick, glossy sauce. If the sauce becomes too thick, whisk in a few drops of warm water to loosen.

Stir in the chopped roasted hatch chiles, 1 tsp kosher salt and 1 tsp cayenne or hot sauce if using. Taste and adjust seasoning. Keep hollandaise warm over the warm (not hot) water; avoid overheating or it will break.

Bring a wide saucepan of water to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar. Crack the eggs into individual small bowls or cups.

Create a gentle whirlpool in the simmering water with a spoon and slip one egg at a time into the center. Poach eggs for 3–3½ minutes for runny yolks (or longer for firmer yolks). Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water.

Split and toast the English muffins. Place a handful (about 1 cup per 2 muffins) of baby arugula on each toasted muffin half.

Top arugula with a warm pork belly slice (1/4–1/2 lb portion total across muffins as desired). Place a poached egg on top of the pork belly, then spoon 1–2 tablespoons of hatch chile hollandaise over each egg.

Arrange rustic potatoes on the plate beside the benedicts. Garnish with thinly sliced chives and a light sprinkle of smoked paprika or extra chopped hatch chile, if desired. Serve immediately.