Kalua Pork Benedict Recipe
Indulge in our Kalua Pork Benedict, where tender, slow-cooked Kalua pork meets perfectly poached eggs atop a toasted English muffin. Drizzled with a rich and creamy hollandaise sauce, this dish is a delightful fusion of Hawaiian flavors and classic brunch fare, finished with a sprinkle of green onions for a touch of freshness. Each bite is a savory symphony that promises to elevate your breakfast experience to new heights.
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Ingredients
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Ingredients for Kalua Pork Benedict
Method
Cooking Instructions
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Cook the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
- 3
Assemble the Benedict
On each toasted muffin half, layer 1/2 cup of Kalua pork. Place a poached egg on top of the pork.
- 4
Add Hollandaise Sauce
Drizzle hollandaise sauce generously over the poached eggs.
- 5
Garnish
Sprinkle with chopped green onions, paprika, and season with salt and black pepper to taste.
- 6
Serve
Serve immediately while hot.
