The Hog’s Benedict
Gordon Ramswine crowns brunch with brioche, pork belly, and poached eggs drenched in smoked paprika–sage hollandaise.
“It’s not breakfast. It’s a coronation.”
Ingredients (serves 4)
• 4 brioche buns, halved and lightly toasted
• 8 thick slices of pork belly, roasted until crisp
• 4 free-range eggs
• 2 egg yolks (for the hollandaise)
• 125g unsalted butter, melted
• 1 tsp lemon juice
• ½ tsp smoked paprika
• ½ tsp dried sage (or fresh, finely chopped)
• Salt & cracked black pepper
• A few shards of pork crackling (optional but essential for drama)
• Fresh chives, finely snipped
Method
1. Prepare the Pork Belly
Roast the slices at 180°C until golden, crunchy at the edges, and unapologetically indulgent. Keep warm.
2. Toast the Brioche
Slice in half, butter lightly, and toast until golden. This is your throne for the layers to come.
3. Poach the Eggs
Bring a pan of water to a gentle simmer with a splash of vinegar. Crack each egg into a cup and slip carefully into the water. Poach for 3–4 minutes until whites are set but yolks still ooze.
4. Make the Hollandaise
In a heatproof bowl over barely simmering water, whisk egg yolks with lemon juice until pale.
Drizzle in melted butter slowly, whisking until thick and glossy.
Stir in smoked paprika, sage, salt, and pepper.
5. Assemble the Stack
Place toasted brioche halves on each plate.
Top with crisp pork belly.
Crown with a poached egg.
Drench in paprika-sage hollandaise.
Finish with pork crackling shards and a sprinkle of chives.
Menu Description & Serving Notes.
• Crispy pork belly slices instead of bacon
• Butter-toasted brioche halves as the base
• Perfectly poached free-range eggs
• A smoked paprika & sage hollandaise, whipped till silky
• Garnish of crackling shards and chive dust
Serving note:
Stacked tall, drizzled generously, and plated with a sly grin — because restraint has no place at brunch.
Tagline:
“Benedict was good. Hog’s Benedict is glorious.”