Pork Belly Eggs Benedict

Name: Pork Belly Eggs Benedict
Ingredients: 8 slices ham, seared and heated; 8, 3-ounce beef tenderloin filets, seared and cooked to temp.; 3 ounces hollandaise sauce, prepared; 4 poached eggs; 4 cups flour; ½ teaspoon baking soda; 2 tablespoons baking powder; 1½ cups buttermilk; ½ cup agave nectar; 6 ounces unsalted butter, cubed and frozen

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Agave and buttermilk biscuit topped with ham, petite filet, poached egg and hollandaise. From 417 Magazine's Cooking Class with Patrick Duran of Vespa Kitchen.

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Ingredients

8 slices ham, seared and heated
8, 3-ounce beef tenderloin filets, seared and cooked to temp.
3 ounces hollandaise sauce, prepared
4 poached eggs
4 cups flour
½ teaspoon baking soda
2 tablespoons baking powder
1½ cups buttermilk
½ cup agave nectar
6 ounces unsalted butter, cubed and frozen

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