Bbq Benedict Recipe
Buttermilk biscuit, smoked pulled pork, poached eggs, smoked tomato BBQ hollandaise sauce
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Ingredients
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BBQ Benedict Ingredients
Method
BBQ Benedict Directions
- 1
Prepare the Hollandaise Sauce
In a saucepan, melt the butter over low heat. In a mixing bowl, whisk together egg yolks, lemon juice, and a pinch of salt until the mixture thickens. Slowly drizzle in the melted butter while whisking continuously. Add smoked tomato BBQ sauce and adjust seasoning with salt and pepper. Keep warm.
- 2
Poach the Eggs
In a large pot, bring water and vinegar to a gentle simmer. Crack the eggs into individual small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set and yolks are runny. Remove with a slotted spoon and drain on paper towels.
- 3
Assemble the BBQ Benedict
Split the buttermilk biscuits in half and place the bottom halves on plates. Top each biscuit half with a generous portion of smoked pulled pork. Place a poached egg on top of the pork and drizzle with the smoked tomato BBQ hollandaise sauce. Finish with a sprinkle of black pepper.