Sinigang and eggs for breakfast? It’s possible! This isn’t your regular eggs benedict recipe, so keep an open mind about this because it’s REALLY good. We love eating hearty brunch plates on lazy mornings and this sinigang benedict just got added to our usual rotation. Try it out for yourself at home!
EGGS BENEDICT WITH HOLLANDAISE SAUCE
Ingredients:
4 eggs, poached
2 egg yolks
½ pack Maggi Sinigang Mix
1 cup clarified butter
2 english muffins, toasted
1 bundle kangkong
½ Maggi Magic Sarap
½ kg boneless pork belly
1 liter water
1 red onion, peeled
4 garlic cloves crushed
1 Maggi Chicken Cubes
¼ cup fish sauce
3 tbsp white sugar
Procedure:
1. Boil pork belly with onion, garlic, and Maggi Chicken Cubes. Once cooked slice into half inch pieces and sear while brushing with a mixture of fish sauce and sugar until colored on both sides
2. Toast english muffins in a pan, once toasted, set aside ad saute kangkong and season with Maggi Magic Sarap.
3. With an immersion blender, blend egg yolks and Maggi Sinigang Mix while slowly adding warm butter while blending.
4. For assembly, place kangkong on top of toast followed by seared pork belly, poached egg and sinigang hollandaise. Serves 2 pax.
