Gourmet Pork Belly Eggs Benedict

You know what’s funny? I never tried eggs benedict until I was in my thirties. Growing up, our family breakfasts were pretty basic – scrambled eggs and toast was about as fancy as it got. The first time I ordered it at a restaurant, I thought, “Where has this been all my life?”

But here’s the thing about regular eggs benedict – it’s already pretty good, but swap that Canadian bacon for crispy pork belly? Now that’s a breakfast worth getting out of bed for. The way the fat melts into the English muffin and mingles with the runny yolk – it’s basically breakfast heaven on a plate.

What Kind of Pork Belly Should I Use?

For eggs benedict, you’ll want to look for pork belly with a good mix of meat and fat layers – aim for pieces that have roughly equal amounts of each. Fresh pork belly is available at most butcher shops and Asian markets, and you can usually find it with or without the skin on – either works fine for this recipe, though skinless saves you a prep step. When shopping, look for meat that’s pink with white fat (avoid any pieces that look gray or have dark spots). If you’re buying from the meat counter, ask for a center-cut piece that’s about 1-1/2 to 2 inches thick, as this will cook more evenly and give you those perfect, meaty slices for your benedict.

Options for Substitutions

This recipe has some room for flexibility with ingredients. Here’s what you can swap:

• Pork belly: If pork belly is hard to find, thick-cut bacon works as a tasty alternative. Just keep in mind that bacon will cook faster and be a bit saltier, so adjust your seasoning accordingly.
• Buttermilk: No buttermilk? Mix 1½ cups regular milk with 1½ tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Colby/Monterey Jack cheese: Feel free to use cheddar, gruyere, or any melting cheese you prefer. Each will bring its own character to the dish.
• White vinegar: For poaching eggs, you can use apple cider vinegar instead. The key is having something acidic to help the eggs hold their shape.
• Cayenne pepper: You can swap this with paprika for less heat, or use hot sauce or black pepper according to your spice preference.
• Lemon juice: For the hollandaise, you can use white wine vinegar instead of lemon juice in the same amount.

Watch Out for These Mistakes While Cooking

The trickiest part of eggs benedict is getting the hollandaise sauce just right – too much heat will scramble your egg yolks, so keep the heat low and whisk constantly while slowly drizzling in the melted butter. When poaching eggs, a common mistake is not creating a proper water vortex or using old eggs – fresh eggs will hold their shape better, and adding vinegar to the water helps the whites coagulate around the yolk. For the pork belly, rushing the cooking process will leave you with chewy meat instead of that melt-in-your-mouth texture you’re after – cook it low and slow until the fat renders and the meat becomes tender. Remember to let your pork belly rest for at least 10 minutes before slicing, which helps keep all those flavorful juices locked inside and makes for cleaner cuts.

What to Serve With Eggs Benedict?

This rich and indulgent breakfast dish pairs perfectly with light, fresh sides that help balance out the meal. A simple mixed green salad dressed with light vinaigrette helps cut through the richness of the hollandaise sauce and pork belly. Fresh fruit like berries or citrus segments add a bright, sweet contrast that works really well with the savory elements. If you’re serving this for brunch, consider adding a side of crispy breakfast potatoes or hash browns to round out the plate, and don’t forget to brew some good coffee or serve mimosas to complete the experience.

Storage Instructions

Keep Components Separate: For the best results, store each component of your eggs benedict separately. The cooked pork belly will stay good in an airtight container in the fridge for up to 4 days. The biscuits can be kept in a sealed bag or container at room temperature for 2 days, or in the fridge for up to 5 days.

Make Ahead: You can prep several components ahead of time! The pork belly can be cooked and sliced a day before, and the biscuits can be baked up to 2 days in advance. Just hold off on making the hollandaise sauce and poached eggs until you’re ready to serve – these are best made fresh.

Warm Up: When you’re ready to eat, warm the pork belly in a skillet over medium heat until crispy again. Heat the biscuits in a 350°F oven for about 5 minutes. Then make your fresh hollandaise and poached eggs to complete your benedict. Trust me, taking the time to make these components fresh makes all the difference!

Preparation Time	15-20 minutes
Cooking Time	90-120 minutes
Total Time	105-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 80-100 g
• Fat: 200-220 g
• Carbohydrates: 250-280 g

Ingredients

• 1 pound pork belly
• 1 tablespoon salt
• 1 tablespoon brown sugar
• 1/2 tablespoon garlic, minced
• 2 cups plain flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 tablespoons chilled unsalted butter (cut into cubes + 2 tablespoons, melted)
• 1 and 1/2 cups cold buttermilk
• 1 cup of colby or monterey jack cheese (or any cheese you like)
• 1 stick of butter
• 3 egg yolks
• Cayenne pepper for desired spice level
• 1 teaspoon lemon juice
• A pinch of salt
• Two eggs
• 2 teaspoons white vinegar
• A sprinkle of salt

Step 1: Prepare the Pork Belly

In a small dish, mix together the brown sugar, salt, and minced garlic to create a rub for the pork belly.

Rub this mixture into all sides of the pork thoroughly.

Place the rubbed pork on a clean dish and refrigerate it overnight to allow the flavors to infuse.

Step 2: Prepare and Bake Biscuits

Preheat your oven to 500°F.

Lightly grease a 9-inch round baking dish.

In a large bowl, combine flour, baking powder, sugar, salt, and baking soda.

Scatter the butter pieces evenly over the dry ingredients and cut them in with a pastry cutter or fork until the mixture resembles coarse cornmeal.

Add the buttermilk and cheese, stirring until the dough is wet, sticky, and slightly lumpy.

Using a 1/3 cup measuring cup, scoop mounds of dough and drop them onto a floured surface, making about 8-9 mounds.

Flour your hands and shape each mound into a rough ball, placing them into the prepared cake pan.

Brush the tops with melted butter without pressing them down.

Bake for 5 minutes, then reduce the oven temperature to 450°F.

Continue baking for 13-15 minutes until golden brown.

Allow biscuits to cool.

Step 3: Cook the Pork Belly

Reduce your oven temperature to 425°F.

Place the pork belly fat-side-up on a clean baking dish and bake for 30 minutes.

After 30 minutes, reduce the oven temperature to 250°F and roast for another 30-40 minutes.

Remove from heat and tent loosely with foil to rest.

Step 4: Make the Hollandaise Sauce

Place egg yolks in a blender and blend until fully beaten.

Melt the stick of butter until hot and bubbly.

With the blender on low, slowly add the melted butter to the blended eggs.

Add a dash of salt and blend in lemon juice, followed by cayenne pepper to taste.

Adjust seasoning with more salt or lemon juice if desired.

Step 5: Poach the Eggs

Bring a saucepan of water (about 1-2 inches deep), white vinegar, and salt to a boil.

Swirl the water with a spoon, turn off the heat, and gently drop in an egg.

Let it sit in the hot water for at least three minutes before removing it with a slotted spoon and laying it on a paper towel.

Repeat with the second egg.

Step 6: Assemble and Serve

Slice one of the biscuits in half and lay both halves on a plate.

Slice the cooked pork belly and place the slices on top of the biscuit halves.

Top each with a poached egg.

Pour or spoon the Hollandaise sauce generously over everything and enjoy your incredible creation!