There’s something irresistibly indulgent about a weekend brunch, especially when it features a dish as exquisite as Gourmet Pork Belly Eggs Benedict. Imagine the rich, savory aroma of slowly roasted pork belly filling your kitchen, mingling with the buttery scent of freshly baked biscuits. This is more than just a meal; it’s an experience destined to elevate your morning—or even your afternoon.
I discovered this delightful twist on the classic Eggs Benedict after craving a homemade brunch that could rival my favorite café. The combination of crispy, succulent pork belly, perfectly poached eggs, and a velvety Hollandaise sauce creates a symphony of flavors that will impress anyone at your table. Plus, while it may look like a sophisticated restaurant dish, the truth is, making it at home is easier than you might think!
So, whether you’re looking to wow your brunch guests or simply treat yourself to a gourmet experience without the frills, this recipe is your answer. Get ready to savor a dish that transforms ordinary moments into extraordinary feasts!
Why is Gourmet Pork Belly Eggs Benedict so special?
Indulgence at its finest: Imagine sinking your teeth into rich, savory pork belly atop a flaky biscuit – it doesn’t get better than this.
Crowd-pleaser: Perfect for any brunch gathering, it’ll leave your guests raving about your culinary skills.
Elevated flavors: The combination of tender pork and creamy Hollandaise sauce creates a decadent flavor profile that’s absolutely unforgettable.
Surprisingly simple: While it looks gourmet, this recipe is straightforward and perfect for home cooks of all experience levels.
Unique twist: This dish takes the beloved classic Eggs Benedict to new heights, ensuring you won’t find anything quite like it at your local café.
Get ready to impress with an unforgettable brunch that’s sure to delight everyone around the table!
Gourmet Pork Belly Eggs Benedict Ingredients
• Here’s everything you need to create this luxurious dish from scratch!
For the Pork Belly Rub
- 1 tbsp salt – Essential for enhancing the flavor of the pork belly.
- 1/2 tbsp minced garlic – Adds a wonderful aromatic depth to the rub.
- 1 tbsp brown sugar – Balances the savory notes and helps caramelize the pork belly during cooking.
For the Biscuits
- 2 cups flour – The base for your fluffy biscuits.
- 1 tbsp baking powder – Ensures your biscuits rise beautifully and have a light texture.
- 1/2 tsp baking soda – Boosts the leavening power when combined with buttermilk.
- 1 tbsp granulated sugar – A hint of sweetness to balance the savory flavors.
- 1 tsp salt – Brings out the flavors and ensures the biscuits are seasoned well.
- 6 tbsp cold unsalted butter – Creates flaky layers for the perfect biscuit texture.
- 1 1/2 cups cold buttermilk – Adds moisture and a tender crumb to your biscuits.
- 1 cup colby or Monterey Jack cheese – Melts beautifully for a cheesy, savory addition.
For the Hollandaise Sauce
- 3 egg yolks – The rich base of the sauce that creates a creamy texture.
- 1 stick butter – Adds a luxurious richness to your Hollandaise.
- 1 tsp lemon juice – Brightens the sauce and balances the richness.
- a pinch salt – Enhances the overall flavors of your sauce.
- cayenne pepper – For a subtle kick that elevates the sauce.
For the Poached Eggs
- 2 tsp white vinegar – Helps the eggs hold their shape while poaching.
- 2 eggs – The pièce de résistance, perfectly poached to top off your dish.
Gather these ingredients to embark on a culinary adventure with your Gourmet Pork Belly Eggs Benedict, and watch as your brunch turns into a cherished memory!
How to Make Gourmet Pork Belly Eggs Benedict
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Prepare the Rub: Mix brown sugar, salt, and minced garlic in a small dish. Rub this mixture thoroughly into all sides of the pork belly, then refrigerate overnight for maximum flavor.
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Preheat the Oven: Set your oven to 500°F (260°C). Lightly grease a 9-inch round baking dish to prepare for the biscuits.
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Mix Dry Ingredients: In a large bowl, combine flour, baking powder, sugar, salt, and baking soda. Scatter butter pieces over the dry ingredients, cutting them into the mixture until it resembles coarse cornmeal.
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Combine Ingredients: Add buttermilk and cheese to the dry mixture, stirring gently until the dough is wet, sticky, and slightly lumpy. Using a 1/3 cup measuring cup, scoop and shape the dough into rough balls and place them in the prepared baking dish. Brush the tops with melted butter.
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Bake Biscuits: Bake for 5 minutes, then reduce the oven temperature to 450°F (230°C) and continue baking for 13-15 minutes, or until golden brown. Allow the biscuits to cool on a wire rack.
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Roast the Pork Belly: Lower the oven temperature to 425°F (220°C). Place the pork belly fat-side-up in a baking dish and roast for 30 minutes. Then, reduce the temperature to 250°F (120°C) and continue roasting for another 30-40 minutes. Once done, remove from heat and tent loosely with foil to rest.
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Make Hollandaise Sauce: Blend egg yolks in a blender until fully beaten. Melt the stick of butter until hot and bubbly. While blending on low, slowly add the melted butter to the eggs. Adjust with salt, lemon juice, and cayenne pepper to taste.
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Poach the Eggs: Bring a saucepan of water mixed with white vinegar and salt to a boil. Swirl the water gently and turn off the heat. Carefully drop in an egg, letting it sit in the hot water for at least three minutes before removing with a slotted spoon. Repeat with the second egg.
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Assemble the Dish: Slice a biscuit in half and lay both halves on a plate. Top each half with slices of the cooked pork belly, then place a poached egg on top. Drizzle Hollandaise sauce generously over everything.
Optional: Garnish with fresh herbs for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Gourmet Pork Belly Eggs Benedict
• Perfect Pork Belly: Ensure you refrigerate the pork belly overnight with the rub, as this enhances its flavor and tenderness.
• Biscuit Consistency: Avoid overworking the biscuit dough; mix just until it’s combined to ensure fluffy, tender biscuits that soak up the Hollandaise beautifully.
• Egg Timing: Poach the eggs just before serving. This maintains their perfect runny yolk and avoids overcooking.
• Hollandaise Made Easy: Make the Hollandaise sauce in a blender to prevent curdling. Add melted butter slowly to create that silky texture without any lumps.
• Vinegar for Eggs: The addition of white vinegar in poaching water helps keep the eggs’ shape, yielding perfectly round and delicate poached eggs.
Creating your own Gourmet Pork Belly Eggs Benedict is both rewarding and surprisingly simple with these helpful tips!
Make Ahead Options
Prepare your Gourmet Pork Belly Eggs Benedict in advance for a stress-free brunch experience! You can rub the pork belly with the brown sugar and garlic mixture and refrigerate it up to 24 hours ahead, allowing the flavors to deepen. The biscuits can be mixed and shaped, then stored in the refrigerator for up to 3 days; just bake them fresh when you’re ready to serve. To maintain their buttery texture, bake shortly before assembling. When it’s time to enjoy, simply roast the pork belly and prepare the Hollandaise sauce right before serving, ensuring everything is just as delicious and ready to wow your guests!
What to Serve with Gourmet Pork Belly Eggs Benedict?
Elevate your brunch experience while delighting your senses with these perfect pairings that complement this indulgent feast.
- Crispy Hash Browns: Their golden-brown exterior and fluffy interior provide the ideal contrast to the creamy Hollandaise and buttery biscuits.
- Mixed Green Salad: A fresh salad with a tangy vinaigrette helps cut through the richness, adding a refreshing balance to your plate.
- Sautéed Spinach with Garlic: This vibrant side brings an earthy flavor that enhances the savory notes of the pork belly, making your meal more balanced.
- Freshly Squeezed Orange Juice: Bright and citrusy, it adds a delightful sweetness that perfectly contrasts the savory elements of your dish.
- Homemade Lemon Tart: Its bright acidity and sweetness create a stunning finale to your brunch and beautifully contrast with the meatiness of the main.
- Sparkling Water with Mint: Crisp and refreshing, it cleanses the palate between bites and enhances the overall dining experience.
- Fruit Platter: A colorful selection of berries and seasonal fruits adds a sweet touch and joyful pop of color to your brunch table.
With these delightful accompaniments, your Gourmet Pork Belly Eggs Benedict becomes an unforgettable celebratory experience sure to impress your family and friends.
How to Store and Freeze Gourmet Pork Belly Eggs Benedict
Fridge: Store leftover pork belly and biscuits in an airtight container for up to 3 days to maintain their freshness.
Freezer: Wrap the pork belly slices tightly in plastic wrap and aluminum foil, storing them in the freezer for up to 2 months. Biscuits can also be frozen for easy reheating later.
Reheating: To enjoy your leftover gourmet pork belly eggs benedict, reheat the pork belly in the oven at 350°F until warmed through, and warm the biscuits in the toaster oven for a crispy texture.
Hollandaise Sauce: If you have any sauce left over, store it in the fridge for up to 2 days, but be aware that the texture may change upon reheating.
Gourmet Pork Belly Eggs Benedict Variations
Unlock your creativity and make this dish your own with these delicious twists and substitutions!
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Spicy Kick: Add diced jalapeños to the biscuit dough for an extra layer of heat that brightens each bite. They’ll bring a delightful surprise to traditional flavors.
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Cheese Swap: Replace colby or Monterey Jack with smoked gouda for a deeper, more robust cheesy flavor that’ll take your dish to the next level.
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Herbal Infusion: Mix fresh herbs like chives or dill into the Hollandaise sauce for a refreshing twist that complements the richness nicely. It’s a fragrant addition that elevates your overall experience.
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Vegan Option: Use thick slices of eggplant as a meat substitute and vegan butter for the sauce to make this dish plant-based while retaining its crunch and creamy bliss.
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Gluten-Free Biscuits: Substitute almond flour or a 1:1 gluten-free blend for the all-purpose flour in the biscuit recipe for a lighter, gluten-free alternative. The texture will remain fluffy and delicious!
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Roasted Veggies: Layer roasted asparagus or spinach beneath the poached eggs to add a vibrant touch and increase the nutritional value without compromising flavor.
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Egg Variation: For those who love an extra challenge, use duck eggs instead of chicken eggs—they deliver a richer taste and a uniquely velvety texture that’ll wow everyone!
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Zesty Hollandaise: Incorporate a dash of hot sauce or a bit of Dijon mustard into your Hollandaise sauce for a tangy and exciting kick that complements the dish beautifully.
Feel free to mix and match these variations to suit your tastes and dietary needs, making this dish a unique masterpiece every time!
Gourmet Pork Belly Eggs Benedict Recipe FAQs
What should I look for when selecting pork belly?
Absolutely! Look for pork belly that has a good balance of meat and fat. A uniform layer of white fat should cover the top, and ideally, the meat should be a bright pink color. Avoid any pieces with dark spots or excessive liquid, as these could indicate spoilage.
How can I store leftover Gourmet Pork Belly Eggs Benedict?
Very simple! Store your leftover pork belly and biscuits in an airtight container in the fridge for up to 3 days. If you want to savor the flavors longer, wrap the pork belly slices tightly in plastic wrap and then in aluminum foil before placing them in the freezer, where they can last for up to 2 months. Remember to label them with the date!
Can I freeze the biscuits from the recipe?
Yes, you can! To freeze the biscuits, allow them to cool completely. Then, place them in a resealable plastic bag or wrap them tightly in plastic wrap. You can freeze them for up to 2 months. When you’re ready to enjoy them, simply reheat in the oven at 350°F until warmed through and crispy.
What should I do if my Hollandaise sauce isn’t emulsifying?
Don’t worry, this can happen! If your Hollandaise sauce isn’t coming together, start by adding a teaspoon of hot water to the blender and blend again. Sometimes, the temperature of the melted butter might be too hot or too cold, so make sure it’s warm (but not boiling) when you add it. If it’s too thick, you can also add more lemon juice or a touch of warm water to loosen it up.
Can I make this dish dairy-free?
Absolutely! For a dairy-free version of Gourmet Pork Belly Eggs Benedict, you can substitute the butter in the biscuits and Hollandaise sauce with a dairy-free margarine or coconut oil. Use a plant-based milk (like almond or oat milk) in place of buttermilk, ensuring it’s unsweetened to maintain the savory flavors of the dish.
How do I know when the poached eggs are perfectly cooked?
To achieve that lovely runny yolk perfect for your Eggs Benedict, gently drop the egg into simmering water for 3 to 4 minutes. Look for the whites to be set while the yolk remains soft and slightly jiggly. A slotted spoon is your best friend here; it helps you retrieve those delicate eggs right when they’re ready!
Gourmet Pork Belly Eggs Benedict for a Brunch to Remember
Ingredients
Equipment
Method
- Prepare the Rub: Mix brown sugar, salt, and minced garlic in a small dish. Rub this mixture thoroughly into all sides of the pork belly, then refrigerate overnight for maximum flavor.
- Preheat the Oven: Set your oven to 500°F (260°C). Lightly grease a 9-inch round baking dish to prepare for the biscuits.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, sugar, salt, and baking soda. Scatter butter pieces over the dry ingredients, cutting them into the mixture until it resembles coarse cornmeal.
- Combine Ingredients: Add buttermilk and cheese to the dry mixture, stirring gently until the dough is wet, sticky, and slightly lumpy. Using a 1/3 cup measuring cup, scoop and shape the dough into rough balls and place them in the prepared baking dish. Brush the tops with melted butter.
- Bake Biscuits: Bake for 5 minutes, then reduce the oven temperature to 450°F (230°C) and continue baking for 13-15 minutes, or until golden brown. Allow the biscuits to cool on a wire rack.
- Roast the Pork Belly: Lower the oven temperature to 425°F (220°C). Place the pork belly fat-side-up in a baking dish and roast for 30 minutes. Then, reduce the temperature to 250°F (120°C) and continue roasting for another 30-40 minutes. Once done, remove from heat and tent loosely with foil to rest.
- Make Hollandaise Sauce: Blend egg yolks in a blender until fully beaten. Melt the stick of butter until hot and bubbly. While blending on low, slowly add the melted butter to the eggs. Adjust with salt, lemon juice, and cayenne pepper to taste.
- Poach the Eggs: Bring a saucepan of water mixed with white vinegar to a boil. Swirl the water gently and turn off the heat. Carefully drop in an egg, letting it sit for at least three minutes before removing with a slotted spoon. Repeat with the second egg.
- Assemble the Dish: Slice a biscuit in half and lay both halves on a plate. Top each half with slices of the cooked pork belly, then place a poached egg on top. Drizzle Hollandaise sauce generously over everything.