Red Eye Eggs Benedict

Instructions

1. This recipe originated on an episode of Giada Entertains. Episode: Chocolate for Breakfast.
2. Preheat the oven to 375 degrees F. Pull the pork loin out of the refrigerator 30 minutes before cooking.
3. In a small bowl, mix together the cocoa, coffee, cinnamon, paprika and salt. Season the pork well with the mixture rubbing it in on all sides. Heat a large skillet over medium heat. Add the oil and heat an additional 30 seconds. Place the pork in the pan and sear on all side until deep golden brown for a total of about 6 minutes. Remove the pork to a rimmed baking sheet and place in the oven for 40 minutes or until the internal temperature reaches 135 on an instant read thermometer. Allow to rest for 15 minutes.
4. Meanwhile, to the pan that the pork was cooked in, add the bacon and cook over medium heat for about 4 minutes or until the bacon is crispy and the fat is rendered. Whisk in the flour until smooth and cook for a minute. Slowly add the coffee and chicken broth, whisking constantly so that no lumps form. Bring to a simmer and cook for 5 minutes. Whisk in the salt and 2 tablespoons butter to emulsify. Remove from the heat and keep warm.
5. Heat a medium nonstick skillet over medium heat. Add 1 tablespoon of the remaining butter and swirl to coat the bottom of the pan. Break 2 eggs into the pan cook until the whites are just set, about 4 minutes. To assist in setting the whites, spoon some of the melted butter over the whites, avoiding the yolk so it stays runny. Remove to a parchment lined tray and continue with the remaining butter and eggs.*
6. To assemble, spoon some of the gravy on to the cut side of the muffins. Top with 1/4 cup arugula on each muffin. Thinly slice the pork and place 1 to 2 pieces on each muffin. Top each benedict with a fried egg. Serve warm.
7. *Cooks note: To make sure the eggs are warm for serving, place the tray with all the eggs into a 250 degree oven for 2 to 3 minutes just to warm gently. Continue with the assembly.