Pork Belly Benedict
How do you top the classic indulgence that is Eggs Benedict? Slap on some pork belly, oven roasted potatoes and ridiculously easy hollandaise sauce. One of Bend’s top tier local eats is Chow, spreading farm to table love over central Oregon with a full complement of benedictine breakfast entrees. I ordered this breakfast stack and was smitten from the first bite!
Start at the bottom and stack it up. We love sourdough toast as a foundation. For gluten-free dining use 1/2″ slices of fried polenta in place of toast. If you’re off all grains, make a bed of shredded pork and move on. (It’s still delectable!)
This recipe is a cinch to put together using leftover pork roast or ready to go shredded pork from a can or from Costco. Warm and serve.
Next comes a layer of oven fries or warmed leftover Crispy Onion Red Potatoes. To make oven fries in a jiffy, roll diced raw potatoes in olive oil, salt and pepper and bake in 300′ oven for 30 mins.
Poach 2 eggs in a small saucepan with 1/2 cup chicken or vegetable broth. Salt lightly and cover with a lid until eggs are cooked to your liking.
Super Easy Mock Hollandaise Sauce
1 cup healthy mayo
1 lemon juiced
1 teaspoon mustard
Combine, warm and pour over your masterpiece. Garnish with fresh sprouts or green onion rings.
Don’t mind if I do!