Café Eggs Benedict

Serves 12

Pork Debris

1 (5 – 7LB) Boston Pork Butt

Creole seasoning to taste

8 C chicken stock

1 C roasted garlic

Sweet Cheddar Biscuits

3 C all-purpose flour

1 C cake flour

½ C sugar

2 T baking powder

¼ t salt

½ C butter, chilled, sliced

1.5 C freshly grated mild

Cheddar cheese

1/5 C buttermilk

Poached Eggs

3 C water

½ C white vinegar

24 Eggs

Hollandaise sauce (recipe here)

 

 

FOR THE PORK DEBRIS, season the Boston butt on all sides with Creole seasoning and place in a large baking dish. Roast, uncovered, at 350 degrees for 45 to 55 minutes. Add enough chicken stock to fill the baking dish half full. Cover with foil and roast for 1 hour. Add the roasted garlic and roast for 30 minutes longer or until pork is falling off the bone.

 

Remove from the oven and cool to room temperature. Pull the pork from the bone with a fork, discarding the skin and bone.

 

FOR THE BISCUITS, preheat oven to 350 degrees. Combine the all-purpose flour, cake flour sugar, baking powder, and salt in a medium mixing bowl. Cut in the butter with two knives or a pastry cutter until the mixture is in crumbs the size of small peas. Mix in the cheese. Add the buttermilk and mix into a slightly wet and sticky dough with your hands; do not over mix.

 

Place dough on a work surface lightly sprinkled with flour and sprinkle the top lightly with additional flour. Knead lightly and pat or roll 1 inch thick. Cut into 3-inch circles with a cutter dipped in flour, starting at the edge closest to you and cutting clockwise; cut the center last. Place on a baking sheet lined with parchment or sprayed with nonstick baking spray. Bake for 30 minutes or until golden brown.

 

FOR THE EGGS, bring the water and vinegar to a boil in a large saucepan. Add the eggs carefully and poach until done to taste.

 

TO SERVE, split the biscuits into halves horizontally. Place both halves cut side up on each serving plate and top with a generous helping of the pork. Place a poached egg on each biscuit and spoon Hollandaise Sauce over the eggs.

 

There are many ways to prepare Eggs Benedict. This is Palace Café’s version of the classic dish. By “debris” we mean meat cooked so tender, it literally falls off the bone.