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Pork Belly Benedict Smothered Sweet Potato Fries | DoYouEvenPaleo.net

Pork Belly Benedict Smothered Fries

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: poached, pan-fried, blended

Description

Change how you think about breakfast. These pork belly benedict smothered fries will help. With crispy pork belly and homemade hollandaise smothering sweet potato fries, this paleo breakfast recipe is certainly loaded!

Ingredients

Scale

For the Sweet Potato Fries

  • 2 medium-large white sweet potatoes, cut into fries
  • 1 tablespoon avocado oil
  • 1 teaspoon salt

For the Pork Belly

  • approx. 1 1/4 lbs pork belly
  • 1 tablespoon salt
  • 2 teaspoons lemon juice

For the Hollandaise

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • dash of salt
  • dash of pepper
  • 1/2 cup melted ghee

For the Poached Eggs

  • 5–6 eggs
  • splash of vinegar
  • Green onions, for garnish
  • Chives, for garnish

Instructions

  1. Preheat oven to 400 degrees. Toss sweet potato fries in avocado oil and salt. Place all fries on baking sheet, making sure none are touching. Bake for 15 minutes, then flip and bake for an additional 15 minutes.
  2. While sweet potato fries are cooking, prepare the pork belly. Heat a large skillet over medium-high heat. Cut pork belly into 1-inch cubes. Salt liberally. Add the pork belly to the heated skillet and cook for 10 minutes, stirring halfway through to brown multiple sides. Add the lemon juice and transfer skillet to the oven for 20-25 minutes, until completely browned and crispy. Remove from skillet to drain on paper towels.
  3. While the pork belly is in the oven, move on to the poached eggs and hollandaise. Fill a large pot 3/4 full with water and set on the stove to simmer for the poached eggs.
  4. While that’s heating, move on to the hollandaise. If needed, gently melt the ghee on the stovetop or by microwaving for a few seconds at a time. Add the egg yolks, lemon juice, salt, and pepper to a blender. Turn the blender on low for about 20 seconds, then slowly start to drizzle in the ghee. If you’ve ever made homemade mayo, this is very similar. It should take full minutes to drizzle in the ghee – set a timer if you have to! Gradually, the mixture should emulsify and get thicker.
  5. Finally, make the poached eggs. Crack eggs into individual shallow cups, like ramekins. Add a splash of vinegar to the pot of simmering water (this helps keep the egg whites together). Using the handle end of a spatula or spoon, stir the water to create a gentle whirlpool. Carefully slip the eggs in, one at a time. Don’t add too many eggs at once, though – I usually cook 3 eggs at a time. Let cook for 6-7 minutes, then remove from the water using a slotted spoon.
  6. Now it’s time to assemble the fries. Lay out the sweet potato fries as the base. Place the poached eggs in different places around the fries. Sprinkle the pork belly pieces evenly around the plate. Pour the hollandaise over everything and garnish with green onions and chives. Dig in and enjoy the fruits of your labor!

Notes

Can’t find pork belly? Use bacon. Can’t find Japanese white sweet potatoes? Use yams, yucca, plantains, or white potatoes.

Keywords: Pork Belly Benedict Smothered Fries

Find it online: https://www.chelseajoyeats.com/pork-belly-benedict-smothered-fries/