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Photo Credit: Elizabeth Newman

Red Eye Eggs Benedict

Eggs benedict is such a classic brunch staple, and I wanted to put a fun spin on it for Valentine's Day. Instead of a traditional Hollandaise sauce, I opted for a red-eye gravy instead - which is a classic Southern condiment that incorporates coffee into a basic gravy. I took it one step further and added bacon into the sauce as well!

Red Eye Eggs Benedict

Because I love to incorporate chocolate into savory dishes, especially for Valentine's Day, I rubbed the pork tenderloin in a spice mix that includes cocoa powder - and even more coffee. I stack each red eye eggs benedict with an English muffin half, gravy, arugula, the roasted pork, and a perfectly lightly fried runny egg. It's such a delicious dish that combines some fabulous smokey, deep flavors in a classic and familiar presentation.

You can make it even easier to assemble by frying the eggs in advance, and warm them up in a 250 degree oven for just 2-3 minutes right before assembling!

You can pair these with my chocolate potato pancakes to keep the chocolate theme going strong!
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Red Eye Eggs Benedict

Category

Breakfast Main Course

Servings

8

Prep Time

15 minutes

Cook Time

75 minutes

Calories

380

Author:

Giada De Laurentiis

Image of Red Eye Eggs Benedict

Ingredients

    For the pork:

  • 1 2 pound boneless center cut pork loin
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground coffee
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • For the benedict:

  • 3 slices applewood smoked bacon (chopped)
  • 1 1/2 tablespoons all purpose flour
  • 1/2 cup strong black coffee
  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter (plus 1/ 4 cup, divided)
  • 4 English muffins (toasted)
  • 8 eggs
  • 2 cups baby arugula

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.

Nutrition

Nutrition

per serving
Calories
380
Amount/Serving % Daily Value
Carbs
15 grams
Protein
35 grams
Fat
19 grams
Saturated Fat
6 grams
Cholesterol
248 milligrams
Sodium
747 milligrams
Fiber
1 grams
Sugar
1 grams
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