Pulled Pork Eggs Benny
 
Prep time
Total time
 
Eggs benedict with saucy, juicy pulled pork.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • Hollandaise Sauce:
  • 4 egg yolks
  • 1 Tbsp lemon juice
  • ½ cup butter, melted
  • ¼ tsp cayenne
  • ¼ tsp salt
  • .
  • 4 eggs
  • 2 english muffins, sliced & toasted
  • 1 cup leftover pulled pork, heated (see link below for recipe)
  • Green onions, to serve
  • Paprika, to serve
Instructions
  1. To make the hollandaise, whisk egg yolks and lemon juice together in a stainless steel bowl until the mixture has thickened and doubled in volume. Place the bowl over a saucepan of barely simmering water (or use a double boiler), making sure the water does not touch the bowl. Continue to whisk; don't let eggs get too hot or else they'll scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot; if sauce gets too thick, whisk in a few drops of warm water before serving.
  2. Place english muffins on a plate and top with the pulled pork.
  3. To make eggs, add a tablespoon or two to a large pot of water and bring to a slow boil. Meanwhile, crack each egg into a small bowl or cup (this makes them easier to place gently into the water). Once water is boiling, carefully add eggs into the pot. Let boil for 2-3 minutes, longer for a hard yolk. Remove eggs from water with a slotted spoon and place on the english muffin, on top of the pulled pork. Pour on hollandaise sauce; sprinkle with green onions and paprika and serve immediately.
Notes
To make the pulled pork, visit this link: portandfin.com/juicy-slow-cooker-pulled-pork/
Recipe by Port and Fin at https://portandfin.com/pulled-pork-eggs-benny/