The Samoan (Polynesian Benedict Breakfast)
Kona Cafe
Polynesian Village Resort

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Yield: 4 servings

Samoan Breakfast Plate Ingredients

Pork Hash
Eggs (poached)
Hollandaise
Watercress
Citrus Vinaigrette

Pork Hash Ingredients

¼ Pound Smoked Pulled Pork
¼ Cup Red Onions (julienned)
1 each English Muffin (diced & toasted)
½ Pound Yukon Gold Potatoes (diced)

Method of Preparation

  1. Fry potatoes until crisp.  Saute onions until they are translucent and add hand pulled pork.

  2. Dice English muffin, toss in oil, salt and pepper then toast till golden brown.

  3. Add potatoes to the hot pork mixture and remove from heat.  Add toasted English muffin. Place hash in ring mold and place on plate.

  4. Top hash with 2 poached eggs.  Top the eggs with hollandaise.

  5. Toss watercress in vinaigrette, salt and pepper.  Top the whole dish with sald and serve.

Hollandaise Sauce Ingredients

½ Cup Egg Yolks (approx. 6 yolks)
1 Cup Butter
1 Cup Margarine
1 Tablespoon Lemon juice, fresh
Ground White Pepper, to taste
Tabasco sauce, to taste
Salt, to taste
Worcestershire Sauce, to taste

Method of Preparation

  1. Whip egg yolks in double boiler until cooked to the ribbon stage.

  2. Remove from heat and slowly emulsify butter into yolks a little at a time.

  3. When sauce gets too thick, add lemon juice to thin out.

  4. Season and serve.

Citrus Vinaigrette Ingredients

½ Cup Orange Juice
2 Tablespoons Rice Wine Vinegar
1 Teaspoon Sugar
½ Teaspoon Salt
½ Teaspoon Black pepper
½ Cup Canola Oil

Method of Preparation

  1. Using a mixer, combine the first five ingredients.

  2. Slowly add the oil while blending, until emulsified.