Eggs Benedict with Red Eye Gravy

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 629, total fat 44 G., saturated fats 17 G., proteins 38 G., carbohydrates 20 G., fiber 2 G., cholesterol 362 mg, sodium 776 mg, sugar 1 G.

"Eggs Benedict is a classic Sunday brunch dish, and I decided to give it a little twist for Valentine's Day," shares Giada de Laurentiis. "Instead of traditional hollandaise sauce, I chose red-eye sauce, a classic South American sauce that includes coffee. And since I love adding chocolate to savory dishes, especially for Valentine's Day, I decided to rub the pork loin with a spice blend that includes cocoa powder and even more coffee. The result is a stunning combination of rich and smoky flavors in a familiar presentation."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 boneless loin (about 1 kg)
1.5 tsp cocoa powder
1 teaspoon ground coffee
1 teaspoon coarse salt
0.5 tsp smoked paprika
1/4 tsp ground cinnamon
2 tbsp. l. olive oil

Red Eye Gravy

3 strips smoked bacon, cut into pieces
1.5 tbsp flour
0.5 cups of brewed strong black coffee
0.5 cups lightly salted chicken broth
0.5 tsp coarse salt

Eggs Benedict

6 tablespoons unsalted butter
8 large eggs
2 cups young arugula
4 fried English muffins

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, eggs, bacon, arugula, cocoa, coffee, cinnamon, paprika

Cooking the dish according to the recipe:

Preheat oven to 190°C. Remove the pork loin from the refrigerator 30 minutes before baking.
Pork

In a small bowl, combine the cocoa powder, coffee, salt, paprika, and cinnamon. Rub the pork thoroughly with the mixture. Heat a large skillet over medium heat. Add the oil and cook for another 30 seconds. Add the pork and sear on all sides until golden brown, about 6 minutes.

Place the pork on a rimmed baking sheet, place in the oven, and roast until the internal temperature reaches 130°F (57°C), about 40 minutes. Let the pork rest for 15 minutes.
Red Eye Gravy

Meanwhile, add the bacon to the pan you cooked the pork in and cook over medium heat until crisp and the fat has rendered, about 4 minutes. Stir in the flour until smooth and cook for another minute. Gradually add the coffee and chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer the sauce for 5 minutes. Add salt and 2 tablespoons of butter. Remove from heat and keep warm.
Fried eggs

Heat a medium nonstick frying pan over medium heat. Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Crack 2 eggs into the pan and cook until the whites are set, about 4 minutes. To speed up the setting, spoon some of the butter from the pan over the whites, being careful not to get it on the yolks—they should remain runny. Transfer the eggs to a parchment-lined baking sheet and fry the remaining eggs.

To keep the eggs warm before serving, place the baking sheet with the cooked fried eggs in the oven preheated to 120°C for 2–3 minutes.
Eggs Benedict

Place 1/4 cup arugula on each English muffin half. Thinly slice the pork and place 1-2 slices on each muffin half. Drizzle the pork with a little gravy and top each muffin half with a fried egg. Serve warm.