Pulled Pork Benedict Recipe

Inspired by Rex at the Royal

Time2h

Serves2

carolina bbq pulled pork, poached eggs, creole hollandaise

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Ingredients

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Ingredients for Pulled Pork Benedict

2 lbs pork shoulder

1 cup Carolina BBQ sauce

4 large Eggs

2 whole English muffins

1 cup Unsalted butter

3 large egg yolks

1 tbs ReaLemon lemon juice

1 tsp Cajun seasoning

4 1/4 cup (1 liters) water

to taste Celtic sea salt

to taste black pepper

to taste garnish Parsley

Method

Directions for Pulled Pork Benedict

Prepare the Pulled Pork

Once done, shred the pork with two forks and mix it with the remaining BBQ sauce. Keep warm.

Make the Hollandaise Sauce

In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks and lemon juice until thickened, about 3-5 minutes. Gradually add melted butter while whisking continuously until the sauce is smooth and creamy. Stir in the Cajun seasoning and season with salt to taste.

Poach the Eggs

In a pot, bring 1 liter of water to a gentle simmer. Crack each egg into a small cup and gently slide it into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.

Toast the English Muffins

Split the English muffins and toast them until golden brown.

Assemble the Benedict

On each toasted muffin half, layer some pulled pork, followed by a poached egg. Drizzle with creole hollandaise sauce and garnish with chopped parsley.