Hawaiian Eggs Benedict with Paiai and Venison Portuguese Sausage

Updated in 2021

From the land to your plate. 99% of this dish was made with locally available ingredients. In Hawaii and especially in Maui County, Axis deer have become an invasive species causing massive damage to local farms, native habitat and endangered plant species. There is an effort to get them under control, but it’s slow due to having to meet certain USDA harvest guidelines. Congratulations go out to the Molokai community for spearheading the effort to get the harvest of Axis deer commercialized for export, it’s a great step in the right direction. Maui has a limited commercial harvest program, but the wild game is also available for personal use (Thanks to my younger brother for being a great hunter and supplying us with fresh game. He recently took our middle son to Molokai to hunt Axis Deer, learning from one of the best @HawaiianHunter). I wanted to show that something in your backyard could be used a little differently. With using locally available and sustainable ingredients a delicious alternative can be accomplished.

The fist time I made the Hawaiian Eggs Benedict, it was for dinner. I got the idea to make this after the 2014 Ag Fest. We had traded a bottle of our Adoboloco hot sauce for a beautiful Maui Lehua Kalo Corm from Hoaloha Farms. We also had an abundance of fresh eggs from our chickens. My wife and oldest son don’t really like Poi, the rest of us love it. So I wanted to get creative and see how we can use such a good and tasty food source like Kalo besides Poi. I’ve created Kalo flour to make 100% gluten free pizza dough and my wife tells me “This is better than any gluten free crust in a restaurant I’ve had”. So I was thinking, how could I make something else with it, that everyone in the family would love. Hawaiian Eggs Benedict was the answer.

Adoboloco paiai venison benedict

“This is better than any gluten free crust in a restaurant I’ve had”

~ Summer Parsons

It’s not always possible for everyone to eat local but like we did, we encourage you to start with small things. Like growing a variety of greens. Our children have learned so much from this process. The food we’re preparing is fresher, tastier and healthier for us. They enjoy home cooked meals so much more and even request certain dishes on a very regular basis. Now that our children are grown, they’ve all become adventurous eaters. Never afraid to try something new.

RECIPE: Hawaiian Eggs Benedict

Loco Hollandaise

  • 6 Farm Fresh Egg Yolks
  • 2 tbsp Adoboloco ( Choose your flavor and heat level. The family loves it with Jalapeno and I love it with Hamajang)
  • 1/4 Stick of salted butter or 2 tbsp

Eggs Benedict

  • Paiai Patty – Undiluted Poi and grated steamed taro/kalo ( Homemade or you can pick some Paiai up at Wholefoods and other locations around Oahu made fresh by Mana Ai )
  • Portuguese Sausage Patty (We make ours with 50% wild Maui Venison and 50% Pork or replace with store bought Portuguese Pork Sausage. On Maui you can find locally made from Uncle Louie’s or Aloha Link Portuguese Sausage Co.
  • 4 Farm Fresh Eggs
  • Loco Hollandaise Sauce
  • Garnish with dry dill or finely chopped chives and paprika

If you like this recipe, try it or reinterpret it, please leave us a comment below. We love hearing from you.


Maui Lehua Kalo Corm provided by Hoaloha Farms Maui, prior to cutting, steaming and pounding into Paiai



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A post shared by ADOBOLOCO® (@adoboloco)

5/2021 ~ Harrison Parsons with his Axis deer on Molokai with SportbodyWork and @HawaiianHunter


Use a blender or whisk the egg yolks and Adoboloco together in a bowl until thickened and doubled in volume. Place the bowl over a saucepan containing slightly steaming water, or you can use a double boiler, the water should not touch the bottom of the bowl. Continue to whisk rapidly. Do not let the eggs overheat, they’ll start to harden and create lumps. Slowly pour in the melted butter and continue to mix until the sauce has thickened. Remove from heat, cover and place in a warm area until you’re ready to serve the Eggs Benedict.

Hand form the Paiai Patties and press in grated taro/kalo for a little texture, season with a little sea salt, pepper and fry till browned on both sides. Fry the sausage patties and set aside in a warm area.


paiai patty pre fry

Hand formed paiai patty prior to frying

grated stemmed kalo / taro to add texture to the patty

Grated stemmed kalo / taro to add texture to the patty

Traditionally Eggs Benedict are served with poached eggs. No one in our family really likes them poached so I fry eggs easy, sunny-side up.


Everything is layered in this order, Paiai Patty, Sausage Patty, Fried Egg, Loco Hollandaise Sauce and Garnish with the Dill or finely chopped Chives and Paprika. Serve it up warm.

Serves: 4

Portion Size Note: Traditionally this would only serve 2 people if you used halves of an English Muffin. Kalo/Taro is a whole food and will fill you up more than a white wheat English Muffin and a piece of Canadian Bacon.


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