Southern Pork Benedict Recipe

Cajun-seasoned, charred pork fillets and tender poached eggs served on a split southern-style biscuit with tangy collard slaw and a hefty drizzle of fire roasted tomato hollandaise.

Step 1: Cook biscuit according to manufacturer's instructions, hold warm.

Step 2: Poach eggs in a pot of simmering water to desired doneness.

Step 3: Split biscuit open and place both halves open side-up on service plate. 

Step 4: Top each biscuit half with slaw, two cooked pork filets, and one poached egg. 

Step 5: Drizzle hollandaise over eggs, add a sprinkle of diced fresh tarragon. Serve immediately.

Sub-Recipe Directions

Cajun-Seasoned Pork Fillets

Step 1: Using a scale and a slicing knife, cut four 2-3 oz. pork fillets from the boneless pork loin.

Step 2: Rub pork fillets well with Cajun seasoning and blacken on a flat top over medium heat. Hold warm for service.

Collard Slaw

Step 1: Wash the collard greens thoroughly. Remove the stems and thinly slice the leaves.

Step 2: In a large bowl, whisk together the mustard, vinegar, honey, olive oil and salt

Step 3: Add the sliced collard greens and onion to the bowl with the dressing; toss until greens are well coated.

Step 4: Cover and allow to marinate for 30 minutes under refrigeration before using.

Fire Roasted Tomato Hollandaise

Step 1: Pick leaves from tarragon, reserve stems and leaves for use in recipe. Set aside.

Step 2: Gently warm clarified butter until it becomes liquid. Set aside.

Step 3: In a small pot, combine wine, vinegar, tarragon stems, shallots and black pepper. Bring to a low simmer and reduce to 2 Tbsp. Strain into a small bowl through a fine mesh strainer, pressing press on the solids to extract all of the liquid. Set reduction aside.

Step 4: While making this wine reduction, prepare a double boiler: Fill a pot with about an inch of water and bring it to a simmer. Plan to use a metal bowl that doesn't touch the water and is slightly wider than the pot.

Step 5: In the metal bowl of the double boiler, combine the wine reduction, egg yolks, mustard and salt; place the bowl over the pot of double boiler and whisk until mixture thickens and is ribbony.

Step 6: Remove metal bowl from the heat and slowly drizzle clarified butter while whisking continuously to emulsify. Be careful not to add the butter too quickly or the sauce will break.

Step 7: Chop tarragon leaves and whisk into thickened sauce with drained fire roasted tomatoes to finish sauce. Hold warm for service.

Step 8: Chef's Tip: If the sauce is thin and runny, but not broken, the eggs were not cooked enough. To fix consistency, return to the double boiler, whisking vigorously until the sauce thickens.