Spicy Pork, Egg & Beer Hollandaise Sandwich
Created by Chef Thomas Hauck
2 C white wine vinegar
1⅓ C water
⅔ C granulated sugar
1 red bell pepper
1 orange bell pepper
1 lb (4 sticks) unsalted butter + ¼ stick for the eggs
5 egg yolks
5 Tbsp farmhouse/saison Ale
1 tsp ground white pepper
1 tsp cayenne pepper
½ tsp ground dried sage
½ tsp ground nutmeg
1 tsp Coleman’s dry mustard
5 tsp salt
4 boneless thin-cut pork loin chops
4 large or extra-large eggs
4⅛ -inch slices Pleasant Ridge Reserve, or any gruyere-style cheese
2 C arugula, washed
1. Combine 2 C white wine vinegar, 1⅓ C water, and ⅔ C of granulated sugar. Add 1 Tbsp of salt and bring to a boil.
2. Clean the ribs from one red and one orange bell pepper. Cut remaining flesh into large pieces, about two inches wide, and place in a container.
3. Pour boiling pickling liquid over peppers and let sit for 30 minutes.
4. Drain peppers and puree in a blender, adding just enough of the liquid to create a smooth puree.
1. Clarify 1 lb of unsalted butter by melting it over low-medium heat and skimming any solids that rise to the top, then gently pouring the clarified butter off the remaining solids into another container. Yield should be about one cup. Reserve and keep warm.
2. Combine five egg yolks and 4 Tbsp of local farmhouse-style ale (we use our own custom brew from Milwaukee Brewing Co.) in a medium-size metal bowl, then set over a pot with one inch of water in it.
3. Set the burner to medium heat and whisk the yolk and beer mixture vigorously until it thickens slightly. When the whisk leaves ribbon-like trails in the mixture, turn off the heat.
4. While continuing to whisk, add the clarified butter in a slow, steady stream. Finish with 1 Tbsp of the same beer, and add salt and pepper to taste.
5. Set aside and keep warm (but not hot).
For each lb of pork, combine 1 tsp of ground white pepper, 1 tsp of cayenne pepper, ½ tsp of ground dried sage, ½ tsp of ground nutmeg, 1 Tbsp of Coleman’s dry mustard, 1 tsp of onion powder and 5 tsp of salt.
1. Generously season both sides of one thin-cut pork loin chop (per sandwich) with the spice mixture.
2. Cook for 2-3 minutes per side in a pan set over medium-high heat, depending on thickness.
3. Set aside to rest while you create the rest of the sandwich.
1. Melt 1 Tbsp of butter in the 6-8 inch nonstick pan used for the pork over medium heat.
2. Gently add one egg and cook until the white is almost completely cooked through.
3. Season with salt and pepper.
4. Gently flip the egg, using a spatula if necessary, and cook for another 20-30 seconds.
5. Remove the egg from the pan and prepare to assemble the sandwich.
1. Slice one Thomas’® Original English Muffin horizontally. In a toaster oven, toast both halves until lightly browned.
2. Add one slice of farmstead cheese (we use Pleasant Ridge Reserve) to the crown of the Thomas’® Original English Muffin and melt. Any gruyere-like cheese will work.
3. Spread a pat of butter across the heel, allowing the butter to melt into all the Nooks & Crannies® of the Thomas’® Original English Muffin.
4. Spread 1 tsp of pickled pepper puree on each half of the Thomas’® Original English Muffin (over the butter and cheese).
5. Lay the pork chop or belly over the heel of the Thomas’® Original English Muffin.
6. Top with the egg and a small handful of arugula.
7. Spoon the beer hollandaise over the top of the egg and adorn the sandwich with the cheese-covered crown of the Thomas’® Original English Muffin.
8. Grab four napkins and enjoy!