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.
Share on Pinterest!Pin at @Butcher_Box!