Pork Belly Eggs Benedict

Pork Belly Eggs Benedict takes the classic brunch favorite and gives it a bold BBQ twist.

Instead of traditional Canadian bacon, this recipe features tender smoked pork belly, a perfectly poached egg, melted pepper jack cheese, toasted English muffins, and a rich homemade hollandaise sauce.

This eggs benedict recipe combines smoky, savory flavors with the creamy texture of a classic brunch dish. Additionally, the sweet honey glaze on the pork belly adds the perfect balance of sweetness and barbecue flavor, making this a standout meal for weekends, holidays, or special occasions.

Why You’ll Love This Pork Belly Eggs Benedict

If you love traditional Eggs Benedict, this version brings everything you enjoy and adds a smoky BBQ upgrade. The combination of crispy edges, juicy pork belly, creamy hollandaise sauce, and a runny poached egg creates an unforgettable bite.

Furthermore, this recipe is perfect when you want to make brunch feel extra special. While it does take some time to smoke the pork belly, the result is worth every minute.

You’ll love this recipe because:

• Features tender smoked pork belly with a sweet honey BBQ glaze
• Combines classic brunch flavors with a BBQ twist
• Includes a homemade hollandaise sauce
• Perfect for holidays, weekend brunch, or special gatherings
• Delivers restaurant-quality flavor at home

Ingredients You’ll Need for Pork Belly Eggs Benedict

• ¼ cup Bachan’s Sweet Honey
• 2 pounds pork belly
• 3 English muffins, toasted
• 3 slices pepper jack cheese
• 3 large eggs, poached
• 3 tablespoons BBQ rub
• 3 tablespoons chives
• 1 teaspoon sesame seeds
• ½ teaspoon paprika

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 8 tablespoons butter, melted
• ½ teaspoon each salt, pepper, and cayenne pepper

How to Make Pork Belly Eggs Benedict

1. Prepare and Season the Pork Belly

First, use 2 tablespoons of Bachan’s Sweet Honey as a binder, then season the pork belly on all sides with your favorite BBQ rub. Make sure the seasoning is evenly coated before placing it on the smoker.

2. Smoke the Pork Belly

Next, place the pork belly on the smoker at 250°F for approximately 4 hours.

Once the pork reaches an internal temperature of 165°F, wrap it tightly in aluminum foil and return it to the smoker.

After that, continue cooking for another hour until the pork becomes tender. Then, unwrap the pork belly and brush the outside with the remaining Sweet Honey glaze.

Allow the pork belly to cook for an additional 20 minutes until the sauce begins to tack up. Finally, remove the pork once it reaches an internal temperature of 200°F.

3. Prepare the Poached Eggs

Meanwhile, bring a small pot of water to a gentle boil. Carefully crack each egg into a cup or small fine strainer.

Then, slowly place the egg into the water while creating a gentle swirl motion. Allow it to cook for approximately 2½ minutes under a slow boil.

Once finished, remove the poached egg and set it aside.

4. Make the Hollandaise Sauce

After that, combine the egg yolks, lemon juice, and Dijon mustard in a small bowl. Whisk everything together until combined.

Next, place the bowl over a pot of simmering water and continue whisking for 2-3 minutes until the sauce begins to thicken.

However, be careful not to overheat the sauce. Remove it from the heat every 30 seconds while continuing to whisk so the eggs do not scramble.

Slowly add the melted butter while whisking until the hollandaise sauce becomes smooth and creamy. Season with salt, pepper, and cayenne pepper.

5. Assemble the Pork Belly Eggs Benedict

Finally, slice the pork belly into 1-inch thick pieces using a sharp knife. Place a slice of pepper jack cheese and warm pork belly on one half of a toasted English muffin.

Add the poached egg on top, then finish with a generous spoonful of hollandaise sauce. Garnish with fresh chives, paprika, and sesame seeds before serving.

Expert Tips on Pork Belly Eggs Benedict

For the best results, allow plenty of time when preparing the pork belly. Smoking it low and slow creates the tender texture that makes this recipe special.

Additionally, keep the hollandaise sauce warm until serving. If it becomes too thick, whisk in a small amount of warm water to bring it back to the perfect consistency.

When poaching eggs, using a gentle simmer instead of a rapid boil helps create a smooth egg white with a perfectly soft yolk.

Variations for Pork Belly Eggs Benedict

This recipe is easy to customize based on your favorite brunch flavors.

• Swap pepper jack cheese for cheddar or smoked gouda.
• Add crispy bacon for even more smoky flavor.
• Use pulled pork instead of sliced pork belly.
• Add avocado for a fresh twist.
• Serve over biscuits instead of English muffins.

Storage

Store leftover pork belly in an airtight container in the refrigerator for up to four days.

The hollandaise sauce is best served fresh; however, you can gently reheat it over low heat while whisking to restore its creamy texture.

Frequently Asked Questions on Pork Belly Eggs Benedict

What if I don’t have a smoker? If you don’t have a smoker, you can still make this recipe by slow-roasting the pork belly in the oven. Simply set your oven to 250°F and cook the pork belly until it reaches an internal temperature of 165°F. Then, wrap it in foil and continue cooking until it’s tender—about an hour more. After that, you can finish it with a quick broil to crisp the top.

Can I make the pork belly ahead of time? Yes! In fact, smoking the pork belly ahead of time can make brunch preparation easier. Simply reheat the pork before assembling the Eggs Benedict.

Why does hollandaise sauce scramble? Hollandaise sauce can scramble if the egg yolks get too hot. Therefore, keep the heat low and continue whisking while adding the butter.

How do I get a perfect poached egg? Use fresh eggs and a gentle simmer. Crack each egg into a small cup or fine strainer, then lower it into the swirling water. Cook it for about 2½ minutes—just until the whites set but the yolk is still runny. Practice makes perfect, but once you master it, you’ll get a silky, perfectly poached egg every time!

Can I use another type of bread? Absolutely. While English muffins are traditional, biscuits, toast, or even a bagel can work well.

Final Thoughts on Pork Belly Eggs Benedict

Overall, this Pork Belly Eggs Benedict recipe puts a BBQ spin on a classic brunch favorite. The combination of smoked pork belly, poached egg, toasted English muffins, pepper jack cheese, and homemade hollandaise sauce creates an unforgettable eggs benedict recipe for any occasion.

As a result, this recipe proves that BBQ flavors belong at the breakfast table too. With a little patience and plenty of bold ingredients, you can create an unforgettable Eggs Benedict recipe that everyone will love.

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