Jambon Effiloché À L'érable Et Cheddar Vieilli Recipe
Oeufs pochés sur muffin anglais, délicatement couverts de notre sauce hollandaise maison, servis avec pommes de terre maison assaisonnées et fruits frais
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Jambon Effiloché
For the Hollandaise Sauce
For Assembly
Method
For the Jambon Effiloché
- 1
Cook the Pork
In a slow cooker, add the pork shoulder, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Cook on low for 8 hours or until tender.
- 2
Shred the Meat
Remove the pork from the slow cooker and shred it with two forks. Mix it with the cooking juices and stir in the grated cheddar until melted.
For the Hollandaise Sauce
- 3
Prepare the Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice until pale. Melt the butter and slowly drizzle it into the egg mixture while whisking continuously until thickened. Season with salt.
For Assembly
- 4
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes until the whites are set.
- 6
