Pulled Pork Eggs Benedict

We’ve all been there; the BBQ was a hit, and now you’re left with mounds of delicious pulled pork. While sandwiches and tacos are the usual go-to, I’ve got a breakfast or brunch game-changer up her sleeve: Pulled Pork Eggs Benedict. It’s a delightful twist on a classic, turning your leftover pulled pork into a breakfast masterpiece.

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Pulled Pork Eggs Benedict is a tasty mix of melt-in-your-mouth meat and creamy sauce, making it a favorite for breakfast or brunch. The luscious pulled pork with a poached egg and hollandaise sauce is a treat for the taste buds. It’s more than just food; it’s something special. Serving this dish makes any morning meal feel fancy. Whether for a special event or just a chill Sunday, this meal is sure to please. It’s filling, gives you energy for the day, and is super yummy. You’ll want to have it again and again!

Ingredients

• Leftover unsauced pulled pork
• Hollandaise sauce ingredients:
  • Egg yolks
  • Unsalted butter – Melted.
  • Lemon juice
  • Chipotle powder
  • Salt and white pepper
• English muffins (2 per person)
• Whole eggs
• White vinegar

How to Make Pulled Pork Eggs Benedict

1. Make the hollandaise sauce.
   • In a double boiler over low heat, whisk together 4 egg yolks until they start to thicken.
   • Gradually add 1 stick of melted butter, whisking continuously to ensure a smooth and creamy texture.
   • Stir in a pinch of salt, 1-2 teaspoons of lemon juice, and 1/4 teaspoon of chipotle powder. Whisk until the sauce thickens. Adjust seasoning with salt and white pepper as needed.
2. Poach the eggs.
   • Fill a deep skillet or pot with water and bring it to a gentle simmer.
   • Add a splash of white vinegar to the simmering water.
   • Gently crack an egg into a small bowl, then carefully slide it into the simmering water. Repeat with the remaining eggs.
   • Allow the eggs to poach for about 1-2 minutes, ensuring the whites are set, but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on paper towels.
3. Toast the split English muffins. Place them in a toaster or under a broiler until they are golden-brown.
4. Assemble the dish. Layer each toasted muffin half with a generous helping of warmed pulled pork. Add a poached egg on top and drizzle with 2-3 tablespoons of the chipotle hollandaise sauce.
5. Serve immediately and enjoy!

Chef Jenn’s Tips

• Fresh eggs are best for poaching as they hold their shape better.
• If your hollandaise sauce becomes too thick, a splash of warm water can help thin it out.
• For an added kick, sprinkle some extra chipotle powder on top before serving.
• Gently reheat the pulled pork to retain its moisture and flavor.

Recommended

Make It A Meal

To make Pulled Pork Eggs Benedict a complete meal, consider pairing it with a fresh fruit salad or some crispy fried potatoes. For more porky goodness, add a side of smoked candied bacon. Yum! A glass of freshly squeezed orange juice or a cup of robust coffee would complement this breakfast perfectly, setting you up for a great day ahead.

Storage

If you find yourself with leftover chipotle hollandaise sauce, store it in an airtight container in the refrigerator for up to a week. While the sauce isn’t suitable for freezing, the pulled pork certainly is! Ensure it’s cooled completely before transferring to a freezer-safe container or bag. It can be stored frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it gently.

Want More Delicious and Easy Recipes?

• Steaks on the Blackstone
• Smoked Lamb Chops
• Leftover Roast Beef Stroganoff
• Smoked Shotgun Shells