Pork Belly Benedict


2 slices of Kirkland Signature Sous

1 English muffin, cut in half

2 eggs, poached and kept warm

Fresh chives, chopped

Hollandaise Sauce

2 egg yolks

8 Tbsp melted butter

Dash of Worcestershire sauce

Dash of hot sauce

1/2 tsp lemon juice

Salt to taste


Brown the pork belly in a pan over medium-high to high heat, turning often. The fat should be rendered and somewhat crispy. Toast the English muffin in a toaster or on a griddle. Prepare the hollandaise sauce: In the top of a double boiler, over simmering water, whisk egg yolks until they are creamy, being sure to not over-cook or scramble them. Slowly drizzle in the melted butter and whisk vigorously until the sauce thickens and the volume increases. Remove from heat; whisk in remaining ingredients. To serve, place a pork belly slice on each muffin half, top with poached egg, then spoon on some hollandaise sauce. Garnish with chives. Makes 1 to 2 servings.