Pulled Pork Eggs Benedict

If you’re an eggs benedict fan then you’ve GOT to make this simple pulled pork eggs benedict dish. It uses my All Purpose Slow Cooker Pork Roast, and is the perfect weekend brunch dish. It’s a simple and unbelievably tasty twist on a breakfast classic! I told you I would be taking this leftover pork roast and turning it into completely new dishes, so here you go!

Don’t be intimidated to make this at home…trust me, I was too, but it’s seriously simple. The blender does all the work for the hollandaise sauce, and the poached egg process just takes boiling water and a slotted spoon.

I read a lot of articles about poached eggs and why they are done certain ways. I don’t do the vinegar trick, no creating water tornadoes, just simply dump the egg, give it a stir, and wait. I just went with the easiest method I could find, and it worked great! Find that article here for more details. If you’re not a runny yolk person, just cook the eggs longer, or fry it in a skillet instead.

I actually came up with this concept while I was brunching at a local BBQ joint. Eggs benedict sounded good, and it was on the menu, except it was just the classic version, and I really wanted the smoked pulled pork so I asked, and they delivered. Swapped the ham for pulled pork and it was glorious! I immediately put it on the short list of things to re-create at home. YUM!

All I did to the leftover pulled pork was add some additional smoked paprika to give it that smoked vibe. Toast up an English muffin, lightly butter it, top it with pulled pork, a poached egg, and a drizzle of that lemony butter hollandaise sauce. And if I were you, I’d absolutely add a drizzle of sriracha and a side of avocado. Enjoy!

Serving a full on brunch/breakfast? Add some of these to your spread!

Four Cheese Hash Brown Bake (p.s. these also freeze and re-heat wonderfully)

Cheesecake Fruit Tarts

Banana Bran Chocolate Chip Muffins

Pulled Pork Eggs Benedict

Course Breakfast
Total Time 20 minutes
Servings 2 people
Author Laura Doerr

Ingredients

  • 2 English muffins halved, toasted, buttered
  • 1 cup leftover pulled pork re-heated
  • 1/2 tsp smoked paprika
  • 4 poached eggs
  • hot sauce optional
  • fresh chopped parsley optional for garnish
  • salt and pepper to taste
  • pinch smoked paprika for garnish

For the Hollandaise

  • 9 tbsp melted butter unsalted
  • 3 egg yolks
  • 1+ tbsp lemon juice
  • 1/2 tsp salt
  • 1/8-1/4 tsp cayenne pepper

Instructions

For the Hollandaise

  1. Add the 3 egg yolks, a little more then 1 tbsp lemon juice, cayenne, and salt into a blender. Blend on med-high for about 30 seconds, until the egg yolks lighten in color. Turn blender down to lowest setting and slowly drizzle in melted butter. Taste for seasoning and acidity. Add more lemon juice or salt if needed.

  2. Transfer to a warming dish or sauce pan kept on the stove on a warm, not hot setting. Re-blend if needed before serving.

For the Poached Eggs & Assembly

  1. Crack each (4) eggs into a ramekin or small bowl separately. In a medium sauce pan, add 2 inches of water, bring to a boil. Gently dump 1 egg at a time into the boiling water, swirl gently after each egg, with a spoon or knife to help the whites to stick together. Remove from heat, cover, and set a timer for 5 minutes. 5 minutes will give you a running yolk.

  2. While eggs are poaching, start assembling. Place toasted, buttered English muffins on serving plates. Reheat pulled pork, and stir in 1/2 tsp smoked paprika. Divide evenly between the 4 muffin halves. (about 1/4 cup per muffin half).

  3. After 5 minutes, gently remove one poached egg at a time with a slotted spoon, rest spoon with egg on some paper towels to drain all water. Gently place each egg on top of the pulled pork. Pour desired amount of hollandaise over each egg. Season with additional salt and pepper, garnish with fresh parsley, a pinch of smoked paprika, and serve with hot sauce if desired.

2 Comments

  • Karly
    Posted August 23, 2019 10:39 am 0Likes

    Great way to use up leftovers! Thanks for sharing.

    • Laura Doerr
      Posted August 23, 2019 10:52 am 0Likes

      Thank you! I love turning leftovers into new meals!

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