Pulled Pork Eggs Benedict
Ingredients
Hollandaise Sauce
-
3
egg yolks
egg yolks
-
1
tablespoon
water
-
1
teaspoon
lemon juice
-
8
ounces
clarified butter, warm
-
to taste
salt
-
to taste
Tabasco sauce or cayenne pepper
Poached Eggs
-
1
tablespoon
white vinegar
-
8
eggs
eggs
Eggs Benedict Assembly
-
4
English muffins
English muffins, split and toasted
-
2
cups
barbecue pulled pork, hot
-
to taste
minced fresh parsley, for garnish (optional)
Instructions
- Prepare the Hollandaise sauce using a double boiler method, whisking egg yolks until thickened, then gradually adding clarified butter and seasoning.
- To poach the eggs, bring water with vinegar to a gentle simmer and crack eggs into the water, cooking until the whites are set.
- Broil the English muffin halves until golden brown.
- Assemble the Eggs Benedict by topping each muffin half with pulled pork, a poached egg, and hollandaise sauce.
- Garnish with parsley if desired and serve immediately, passing any remaining hollandaise separately.
Nutrition Facts (estimated)
Servings
4
Calories
864
Total fat
72g
Total carbohydrates
27g
Total protein
26g
Sodium
430mg
Cholesterol
648mg
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