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!
What you’ll love about Pulled Pork Eggs Benedict
- Pulled Pork Eggs Benedict is a creative and delicious way to use up leftover pulled pork.
- The spicy kick of chipotle in the hollandaise elevates the dish.
- Perfectly poached eggs ooze with every bite, complementing the savory pork.
- It’s a hearty and fulfilling breakfast that feels gourmet.
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
- 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.
- 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.
- Toast the split English muffins. Place them in a toaster or under a broiler until they are golden-brown.
- 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.
- 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.
Pulled Pork Eggs Benedict with Chipotle Hollandaise Sauce.
Ingredients
- 2 cups pulled pork unsauced is best
- 8 English muffins split in half
- 8 eggs
- 2 tablespoons white vinegar
For the chipotle hollandaise sauce
- 4 egg yolks
- 1 stick butter 8 tablespoons
- 2 teaspoons lemon juice or to taste
- 1/4 teaspoon chipotle powder
- salt and white pepper to taste
Instructions
To make the chipotle hollandaise sauce
- In a double boiler over low heat, whisk together 4 egg yolks until they start to thicken.
- Gradually drizzle in 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 a 1/4 teaspoon of chipotle powder. Whisk until the sauce thickens. Adjust seasoning with salt and white pepper as needed.
Poach the eggs
- Fill a deep skillet or pot with 2-3 inches of water and bring it to a gentle simmer.
- Add 2 tablespoons 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.
To assemble your Pulled Pork Eggs Benedicts
- Toast the split English muffins. Place them in a toaster or under a broiler until they are golden-brown.
- 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.
- Serve and enjoy!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
