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Barbecue Pulled Pork Eggs Benedict

Kinesha Goldson Dickman

Kinesha Goldson Dickman

February 14, 2024
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30 min

Total

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4

Servings

Protein icon

Pork

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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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

Step By Step

Instructions

Reheat the Pulled Pork:

1
If frozen, thaw the pulled pork in the refrigerator overnight.
2
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.
3
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:

1
Add the egg yolks and lemon juice to a blender or food processor and blend until smooth.
2
Slowly drizzle in the melted butter while whisking constantly until the sauce thickens to your desired consistency.
3
If using, add a pinch of cayenne pepper for a bit of heat. Season with salt to taste.

Poach the Eggs:

1
Fill a large skillet or pot with water, adding the white vinegar. Bring the water to a gentle simmer over medium heat.
2
Crack each egg into a small bowl or ramekin.
3
Carefully slide each egg into the simmering water.
4
Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
5
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:

1
Place a toasted English muffin half on each plate.
2
Top each English muffin half with a generous portion of warmed pulled pork.
3
Carefully place a poached egg on top of the pulled pork.
4
Spoon hollandaise sauce generously over each poached egg.
5
Garnish with chopped chives or parsley if desired.

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