Eggs Cochon Benedict

Name: Eggs Cochon Benedict
Yield: 10
Ingredients: 15.0g Ground cumin; 15.0g Smoked paprika; 10.0g Garlic powder; 5.0g Cayenne pepper; 75.0g Brown sugar; 1.7kg Boneless pork shoulder; 1.0x Onion, large, roughly chopped; 4.0x Bay leaves; 10.0ml KNORR Concentrated Liquid Stock 1kg; 500.0ml Water; 2.0x Green apples; 400.0g Celeriac; 50.0g Plain flour; 3.0x Thyme sprigs; 20.0ml Olive oil; 1.0l KNORR Hollandaise Sauce Gluten Free 1L; 100.0g Fermented red chilli; 20.0x Eggs; 1.0x Egg, lightly beaten; 0.0 Pickled cucumber, to serve

Eggs cochon is famous for its New Orleans origin. Following the cochon tradition with slow cooked pulled pork, we’ve given it a twist by serving with celeriac hash and a contemporary chilli hollandaise.

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Pulled Pork

Ground cumin 15.0 g
Smoked paprika 15.0 g
Garlic powder 10.0 g
Cayenne pepper 5.0 g
Brown sugar 75.0 g
Boneless pork shoulder 1.7 kg
Onion, large, roughly chopped 1.0 x
Bay leaves 4.0 x
KNORR Concentrated Liquid Stock 1kg 10.0 ml
KNORR Concentrated Liquid Stock 1kg
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Countrywide

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Free Sample
Water 500.0 ml

Apple Celeriac Hash

Green apples 2.0 x
Celeriac 400.0 g
Plain flour 50.0 g
Thyme sprigs 3.0 x
Olive oil 20.0 ml

Fermented Chilli Hollandaise

KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
KNORR Hollandaise Sauce Gluten Free 1L
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Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Fermented red chilli 100.0 g

Eggs

Eggs 20.0 x

To Serve

Egg, lightly beaten 1.0 x
Pickled cucumber, to serve

Eggs

Pork

Australian

American

Casual Dining

Cafe/Takeaway

Breakfast & Brunch

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Eggs Benedict

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Preparation

Pulled Pork
- Preheat the oven to 140 degree Celsius.
- Combine spices, brown sugar, salt and cracked black pepper. Rub over the pork.
- Place the pork into a gastronome. Combine KNORR Concentrated Liquid Stock with 500 ml water and add to the gastronome along with onion and bay leaves. Cover tightly and cook for 6-8 hours until very tender.
- Remove from the oven, allow to cool slightly then shred roughly. Cover and keep warm.
Apple Celeriac Hash
- Grate apple and celeriac roughly. Place in a sieve and press to extract as much liquid as possible. Transfer to a large bowl and add flour, egg, thyme leaves and oil.
- Heat some oil in a large pan over medium heat. Take ¼ cup measures of hash mix and press with spatula to flatten into discs. Cook in batches on medium low heat for 3-4 minutes on each side until golden brown and tender. Remove, cover and keep warm.
Fermented Chilli Hollandaise
- Gently warm KNORR Hollandaise Sauce GF in a pan. Add fermented chilli and stir until the sauce is well-combined and warmed through. Cover and keep warm.
Eggs
- Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
To Serve
- Place apple celeriac hash on serving plates. Top with some pulled pork and two eggs. Spoon over the fermented chilli hollandaise and serve accompanied with pickled cucumber.