I am beat. These past few weeks, Parker has been settling in as a new addition to our family (of the dog variety) and he’s wearing me out.
Parker is great; he’s a little ball of puppy energy (we think he’s about 8 months) and is super loving and affectionate. Considering he was a stray found on the side of the road mere weeks ago, he’s very well-behaved. But even still, he’s making me so. tired.
I leave my house at 6:15 so I can give him a nice, 60-minute walk down to my office. Then he gets 20 minutes on my lunch break, another 80 minutes on the way home, and maybe 20 minutes before bed. On weekends he’ll get some even longer walks, and maybe a 3-hour hike, if he’s lucky. For him, it’s great – he loves it and it rids him of all his energy, which is why he’s so well behaved.
The problem is, it’s ridding me of my energy too! All this walking (maybe I’m not used to all the fresh air?), on top of hammering out a new routine and attempting some obedience training is wearing me a little thin.
I take care of Parker throughout the week, since Matt is working on a show right now and has crazy, ungodly hours. So, it’s mostly me, although Matt has been great, walking him for those 20 minutes before bed, even though I’m sure it’s the last thing he wants to do after working a 14-hour day. Thanks, hun. Seriously.
Parker probably doesn’t need all this walking, but he’s such a young pup and the daily recommended “hour a day” just doesn’t seem like enough. I want him to be fit and healthy and happy and TIRED. All the best dogs are, right?
So lately, after a long day of work with a couple of hours of walking mixed in, the last thing I want to do is cook. Which is not good, considering my food blogging responsibilities!
It’ll take me some time, but I’ll hash out a routine. If it means no more less Netflix (major sad face), so be it. Until then I’ll just make fantastic use of my slow cooker.
The pulled pork in this recipe is my ultimate favourite. It’s juicy and tender and not at all dry. Plus, it makes awesome leftovers – my favourite thing to do is make a big batch on the weekend and use the leftovers in meals all throughout the week.
On burgers, in salads, in casseroles and pastas, and even in my breakfast.
Eggs benedict might be my favourite breakfast food, even surpassing my love of crepes and pancakes and french toast. I don’t know what it is about eggs benny, but it has my heart. Especially when it involves juicy pulled pork and a perfectly runny egg.
The recipe in this post just says to use “leftover pulled pork”, so be sure to use this recipe the day/night before, or whenever you can. Using the leftovers makes this breakfast a quick and easy, drool-worthy meal!
PS – I’ve included a recipe for hollandaise sauce, which I do make on special occasions. But, if you’re like me (lazy, tired, strapped for time), don’t be ashamed to use the powdered mixes you can buy. They just make life so much easier.
| Pulled Pork Eggs Benny | Print |
- 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
- 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.
- Place english muffins on a plate and top with the pulled pork.
- 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.
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