Eggs Benedict revisted.
Don’t you just love finding an updated recipes; recipes that have been around for years and have been given a new twist to make it a little more exciting. I think it is time that a dish like Eggs Benedict get that make over. Is it possible to improve on an English muffin, topped with Canadian bacon, poached egg and hollandaise — of course it is and what an improvement.
Last year on a trip to New Orleans we had breakfast at Dantes Kitchen. The Shrimp and Grits were great, the steak and eggs made with tenderloin, Bearnaise sauce and poached eggs were fantastic and the twist on their Dante’s Eggs Benedict was tasty and interesting. I also had my first milk punch which I can’t wait to make for brunch sometime.
If I had to scrimp on anything on a trip, it would not be on the restaurant or the food. Give me a room with a bed and I’m happy. But, please, don’t make me eat at some fast food, chain restaurant. To me, the best part of traveling is trying new restaurants and food that I haven’t made or eaten before.
So, this Eggs Benedict started with a homemade buttermilk biscuit with a little honey, topped with a slice of rosemary rubbed pork loin, and a poached egg and hollandaise. Like always, I’m thinking, hey, I can make that and here’s my version.
I had some thick cut boneless pork loin roast in my freezer so I sliced it thin, rubbed it with rosemary and olive oil and grilled it quickly on both sides. A little honey, egg and hollandaise and you have the newly dressed Eggs Benedict.
If you happened to notice the dirty fingernail it is my husband’s. He took time out from building an arbor to hold up our wisteria to enjoy this new recipe. I could have cropped his fingers out of the picture but he was working so hard on the arbor I just wanted a little of him in the picture. 🙂
Eggs Benedict with a Twist
- Buttermilk biscuits recipe below
- Pork Loin roast or slices, or a thick cut pork chop
- olive oil
- 4 eggs poached
- melted butter
- If you are using a pork chop, remove the bone and slice into thin pieces. Brush a little olive oil onto each slice and sprinkle with rosemary. Grill quickly on both sides and set aside, tented with foil.
- Make your biscuits and bake.
- While biscuits are baking, make your hollandaise sauce.
- When ready to put the eggs benedict together, brush biscuit with a little melted butter and a drizzle of honey. Top with your grilled pork slice, add the poached egg and cover with hollandaise.
- 1 1/2 c. all purpose flour
- 1 Tbsp. sugar
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- dash of cayenne pepper
- 1/4 c. shortening extra shortening to grease pan
- 10 Tbsp. buttermilk
- 2 Tbsp. melted butter divided
- Preheat oven to 450°. In mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cayenne pepper. Cut in the 1/4 cup shortening with a pastry blender, two forks or your finger tips. Gradually add the buttermilk, stirring just until dry ingredients are moistened. Dough should be slightly sticky. Don't overwork the dough.
- On lightly floured surface, roll out to 1/2- 3/4" thickness. Cut the biscuits with a 3" biscuit cutter. Put about 1-2 tablespoons of shortening on a cookie sheet with edge and put in hot oven until melted. Place the biscuits in the hot pan. Brush tops with melted butter and bake for 12-14 minutes or until lightly browned.
Easy Hollandaise Sauce
- 2 egg yolks
- 1 Tbsp. fresh lemon juice
- dash of cayenne pepper
- 1/2 c. very cold butter
- 1/2 tsp. dijon mustard optional
- Stir the egg yolks and lemon juice with a wooden spoon in a small heavy saucepan. Keep the heat low and stir briskly all the time. Add half the butter and stir until it has melted. Then add remaining butter, dijon (optional), and dash of cayenne pepper, stir again until it has melted and the sauce has thickened. Serve at once.
***Notes: When I do these the next time I will use pork tenderloin instead of the pork loin roast. It is less expensive since a smaller piece can be bought and I think more tender and has more flavor.
Also, if you don’t care for the sweetness of honey, leave it off your biscuit.