Smoked Pork Jowl Eggs Benedict
- 24 each English Muffins
- 5 pounds Patuxent Farms® Applewood Smoked Pork Jowl Bacon
- 1 cup white vinegar
- 48 each eggs
- 1 jar Chef's Line® Hollandaise Sauce
- 1 tablespoon cracked black pepper
Poach eggs in vinegar and water, submerge in cold water to hold for service.
Toast English muffins, butter if desired.
Bake pork jowl bacon on sheet pans at 350°F for 14-15 minutes until crispy. Drain excess fat.
Warm hollandaise in steam well or side bar pan.1/3 pan.
Assemble Benedict with pork jowl bacon, topped with poached egg and hollandaise on top.
Finish with cracked black pepper.
Serve with favorite side such as sliced beefsteak tomatoes, fresh fruit or hash brown potatoes.
Yield: 24 each, 2 per person.