Chilhowee benedict recipe

Chilhowee Benedict recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
The Chilhowee Benedict recipe is a delightful twist on the classic eggs benedict dish. This recipe combines perfectly poached eggs, crispy bacon, and creamy hollandaise sauce, all served on a bed of toasted English muffins. The addition of fresh avocado slices adds a unique flavor and texture to this brunch favorite. With its combination of savory and creamy elements, this Chilhowee Benedict recipe is sure to impress your family and friends.

Keywords: Chilhowee Benedict, eggs benedict, brunch, avocado, hollandaise sauce.

Chilhowee benedict recipe details

Chilhowee benedict recipe, recipe Rating: 4.4
Number of votes:100

Ingredients

4 slices English Muffin bread (or 2 sliced English Muffins), toasted

2 portabello mushrooms

6 ounces fresh baby spinach

2 cloves garlic, minced

3 to 6 Tablespoons olive oil

4 eggs, gently poached just prior to service

2 six-ounce boneless smoked pork loin chops

Roasted Red Pepper Hollandaise Sauce

1/2 cup butter, melted and warm (not hot)

2 egg yolks

1 teaspoon water

2 teaspoons lemon juice

1/4 cup red bell pepper — roasted, peeled, and diced

Instructions:

Hollandaise Sauce: Over a hot but not boiling double boiler, whisk egg yolks until light and fluffy. Pour into a blender. Blend in the water and lemon juice. Add the melted butter until sauce begins to emulsify. Continue slowly adding the butter by spoonfuls. Add red pepper and puree until smooth; season to taste with salt and pepper. Keep warm.

Preparation: Brush mushrooms with a little olive oil; season with salt and pepper. Grill or roast mushrooms, rounded side down, in 350-degree oven for 20 to 25 minutes. When slightly cool, slice into diagonal slices. Keep warm. Toast or grill both sides of bread or muffins. Set aside and keep warm. Grill or pan-sear smoked pork loin chops in a little olive oil for about 4 to 6 minutes each side or until done and heated through. Cut in half on diagonal. Keep warm. Saute garlic in 1 to 2 Tablespoons olive oil for 1 minute. Add spinach and toss over medium heat until wilted. Poach eggs just prior to assemble of the Benedict.

Serving: For each plate, arrange 2 slices of English Muffin bread to 1 side. Top each piece of bread with 1/2 smoked chop, 1/4 of the sliced mushrooms, and 1 poached egg. Top each egg with hollandaise sauce. Place sauteed spinach on the plate in front of the Benedict. Sprinkle eggs with chopped chives, chopped parsley, or paprika, if desired. May be served with a side of oven-roasted potato wedges or fresh fruit.

Serves: 2