Pork Belly Benedict with Apple Hollandaise

Serves 4

Rich, crispy pork belly meets perfectly poached eggs and a silky hollandaise with just a hint of apple. It’s savory, buttery, slightly sweet and exactly the kind of brunch I want when fall starts creeping into the kitchen.

Apple Cider Reduction

1/2 cup apple cider

Pour the apple cider into a small saucepan. Bring to a gentle simmer over medium heat.

Simmer for 8 to 12 minutes, or until reduced to approximately 2 tablespoons.

Remove from heat and allow to cool slightly.

Crispy Pork Belly

8 slices cooked pork belly

Heat a skillet over medium heat. Add the pork belly slices in a single layer. Cook until heated through and crispy on both sides. Transfer to a paper towel lined plate and keep warm.

Apple Hollandaise

3 large egg yolks
1 Tbsp fresh lemon juice
1 Tbsp apple cider reduction
1/2 cup unsalted butter, melted and warm
1/4 tsp kosher salt
Pinch of cayenne pepper
Freshly cracked black pepper

Add the egg yolks, lemon juice and apple cider reduction to a heatproof bowl.

Place the bowl over a saucepan containing about 1 inch of gently simmering water. Do not allow the bottom of the bowl to touch the water. Whisk constantly until the egg yolks begin to thicken and lighten in color. Slowly drizzle in the melted butter while continuing to whisk. Continue whisking until the hollandaise is smooth and thick enough to coat the back of a spoon.

Season with kosher salt, cayenne and black pepper.

Keep warm until ready to serve.

Poached Eggs

8 large eggs
1 Tbsp white vinegar
Water for poaching

Fill a wide saucepan with approximately 3 inches of water and bring to a gentle simmer. Add the vinegar. Crack each egg individually into a small bowl or ramekin. Carefully slide the eggs into the simmering water.

Poach for 3 to 4 minutes, until the whites are set and the yolks remain soft.

Remove with a slotted spoon and gently blot away excess water.

Assemble the Benedict

4 English muffins, split
Prepared crispy pork belly
8 poached eggs
Prepared apple hollandaise
Fresh sage or thyme
Freshly cracked black pepper

Toast the English muffin halves until golden.

Place one slice of crispy pork belly onto each muffin half.

Top each with one poached egg.

Spoon warm apple hollandaise over each egg.

Garnish with fresh sage or thyme and freshly cracked black pepper.

Serve immediately.