Babe’s Eggs Benedict Recipe
jalapeno cheddar cornbread, pork carnitas with cajun hollandaise and hash browns
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Prepare the Pork Carnitas
If using pre-cooked pork carnitas, simply reheat in a pan over medium heat. If cooking from scratch, season pork shoulder with spices and slow cook until tender, then shred.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach eggs for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Eggs Benedict
Slice the jalapeno cheddar cornbread loaf into thick slices. On each plate, place a slice of cornbread, top with pork carnitas, then a poached egg. Drizzle with cajun hollandaise sauce, and garnish with chopped fresh parsley. Serve with crispy hash browns on the side.
