Pulled Pork Eggs Benedict

If you’ve been to pretty much any diner, you’ve seen a list of Eggs Benedicts. The toppings can range from classic Canadian Bacon to Lox, spinach to avocado. Essentially, these are open faced breakfast sandwiches, a canvas on which to paint your brunch story. The basic components are some sort of bread or biscuit (usually English Muffin…but cornbread and polenta are also fun to use), a protein or vegetable of your choosing, an egg (traditionally poached, but over easy makes for a nice twist), and a sauce (Hollandaise is the most common, but give pesto and roasted red pepper sauces a chance to shine here!).

This particular version of Eggs Benedict is going to make use of the leftovers from the Baby Back Ribs we had for dinner the other day. After heating them with a quick trip to the microwave, we pulled them off the bone, and used them as the main protein. Then, we opted to use a spicy and creamy bbq sauce to top everything off.

While this is plated a la carte, it would go well with Home Fries, a side salad, or blanched green beans.

Time: 20 Minutes

Ingredients:

  • Eggs (2 per serving)
  • English Muffin (or other base ingredient you are using)
  • Pulled Pork (or other meat/veggie you are using)
  • A few slices of avocado
  • Creamy BBQ Sauce (if you’re not opting to use other ingredients/sauces)
    • BBQ Sauce
    • Mayonnaise
    • Habenero, Chipotle, or Cayenne powder.

Method:

  • Crack your eggs into separate cups, and start to boil some water.
  • While the water starts to boil, turn your attention to the sauce:
    • In a small bowl, mix your bbq sauce, mayonnaise, and spices together to form a nice creamy bbq sauce
  • Split your English Muffin, and put it in the toaster. I haven’t mastered the timing of this, but you’ll want them to be done just before your eggs.
  • Heat your pulled pork in a separate pan. If using leftover ribs like I did, you’ll need to remove the ribs and shred the pork with forks first.
  • When the water starts to boil, turn the heat down to low so it stays hot but ceases to be a rolling boil. When it’s to a simmer, one at a time, pour your cups of eggs into the hot water. Let them go for 3-4 minutes (based on your desired level of doneness). While the eggs are poaching, start your assembly.
  • Assembly:
    • Place your English Muffins on the plate (butter them if you like…I usually don’t because I like to let the runny yolk and the sauce take care of the English Muffin)
    • Next up in the construction is your avocado slices and pulled pork (or other main custom ingredient you’re using)
    • Then, with a slotted spoon, carefully remove your eggs from the poaching pan, and put your eggs on top of the stack
  • Pour whatever sauce you’re using over your Benedict stacks from the assembly stage
  • Devour and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.