Chef’s Table: Rio Station

Richard W. Rutherford III, Executive Chef and General Manager // PHOTOGRAPHY BY Jaclyn Savitz

“It’s Always Sunny” Benny
Serves 4

4 pretzel rolls
14 large eggs (8 for the Benny, 6 for the sauce)
8 thin slices of Taylor pork roll
½ cup Cheese Whiz
8-10 red skin potatoes, cubed
2 multi-colored bell peppers
½ white onion, diced
2 Tbsp fresh lemon juice
1 cup clarified, unsalted butter, melted
Dash of hot sauce
Butter or oil for cooking

To taste: cayenne, black pepper, salt and granulated garlic

To make the hash: Toss potatoes with a small amount of oil and the bell peppers, onion, salt, pepper and garlic. Roast at 375-400°F to desired color and doneness (approximately 20 minutes).

To make the Cheese Whiz Hollandaise Sauce: Separate egg yolks from whites. Place yolks into a blender with a pinch of salt, black pepper, hot sauce and lemon juice. Blend together. Slowly drizzle in the melted butter in one slow, continuous stream. Once the sauce is emulsified, fold in the Cheese Whiz. Keep sauce in a warm area until ready to use.

To make the benny: Cut each pretzel lengthwise and place on an oiled griddle cut-side down to brown. Remove the pretzel roll, then sear the pork roll on the same pan until browned on both sides. Remove the pork, and then cook eggs sunny-side up.

To assemble:: Place the pretzel roll, cut side up, on a plate. Layer with 2 slices of pork roll, sauce and finally add 2 eggs on top of the sauce. Serve with the hash. Repeat assembly for each serving.


RIO STATION  |  3505 route 9, RIO GRANDE
609-889-2000  |

August 2019
Related Articles

Comments are closed.


Get SJ Mag in Your Inbox

Subscribe for the latest on South Jersey dining, weekend entertainment, the Shore and much more - sent directly to your inbox.

* indicates required
Email Format
WATCH NOW: Millennials looking for Mentors