Barbecue Pulled Pork Eggs Benedict

Written by Kinesha Goldson Dickman on

Last Updated on March 26, 2024

Transform your breakfast into a gourmet experience with our quick and easy Pulled Pork Eggs Benedict recipe. Leveraging the convenience of fully cooked Niman Ranch Pulled Pork, this recipe brings you the luxury of a restaurant-quality breakfast without fuss. Preparation focuses on simply toasting English muffins and poaching eggs, while the pulled pork is being reheated. This meal is ideal for those mornings when time is of the essence but the craving for something special prevails.

 

Barbecue Pulled Pork Eggs Benedict

3 from 1 vote
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Protein: Pork
Cut: Fully Cooked Pulled Pork, Niman Ranch Pulled Pork, Prepared
Course: Breakfast, Brunch, Main Course
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 4 English muffins split and toasted
  • 8 eggs
  • 1 pack Fully Cooked Pulled Pork
  • 1 tbsp white vinegar
  • chopped chives or parsley for garnish optional
  • salt and pepper to taste

Easy Hollandaise Sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter melted
  • Pinch of cayenne pepper optional
  • Salt to taste

Instructions

Reheat the Pulled Pork:

  • If frozen, thaw the pulled pork in the refrigerator overnight.
  • Fill a 2-quart pot 3/4 full with water and bring it to a boil. Place the sealed pouch of pulled pork into the boiling water. Boil for 14 to 15-1/2 minutes or until heated through.
  • Remove from boiling water and allow it to sit for 1 minute before serving. Be cautious as the package will be hot.

Prepare the Easy Hollandaise Sauce:

  • Add the egg yolks and lemon juice to a blender or food processor and blend until smooth.
  • Slowly drizzle in the melted butter while whisking constantly until the sauce thickens to your desired consistency.
  • If using, add a pinch of cayenne pepper for a bit of heat. Season with salt to taste.

Poach the Eggs:

  • Fill a large skillet or pot with water, adding the white vinegar. Bring the water to a gentle simmer over medium heat.
  • Crack each egg into a small bowl or ramekin.
  • Carefully slide each egg into the simmering water.
  • Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
  • Remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain any excess water. Season with salt and pepper.

Assemble the Pulled Pork Eggs Benedict:

  • Place a toasted English muffin half on each plate.
  • Top each English muffin half with a generous portion of warmed pulled pork.
  • Carefully place a poached egg on top of the pulled pork.
  • Spoon hollandaise sauce generously over each poached egg.
  • Garnish with chopped chives or parsley if desired.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.

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