Pulled Pork Eggs Benedict
Pulled Pork Eggs Benedict is the ultimate breakfast experience. Barbecue pulled pork, English muffins, poached eggs, and plenty of Hollandaise!
When I lie in bed at night and dream about food, Pulled Pork Eggs Benedict is right at the top of the dream pile.
In case you think this is a quick-and-easy-breakfast-idea, by the way, you’re in the wrong place. P.P.E.B. is basically the opposite of quick and easy.
How about labor-intensive? Time-consuming? And worth it?
I mean, LOOK AT THIS.
I’m pretty sure I’ve peaked. It’s all downhill from here on out, folks.
So, obviously this a great way to put your leftover pulled pork to work. Have you tried my Magic Slow Cooker Pulled Pork? That’s what I’m using. Extra Sweet Baby Ray’s, please.
Except I’m making a batch of it just to make the P.P.E.B. Leftover, schmeftover.
Next the poached eggs. I wrote out all the info in the instructions below, but let me just say this.
Poaching eggs is no big deal. Making eggs over-easy is harder. So. Don’t walk away because of the eggs.
If anything, walk away because of the Hollandaise Sauce. I’M JUST KIDDING. I literally just wrote a gigantic tutorial on Hollandaise Sauce yesterday. You’re covered. You’ve got this.
You know what else you have?
A crusty, buttery English muffin. A heap of barbecue pulled pork. A poached egg. AND HOLLANDAISE.
It’s magical, it’s glorious, it’s the stuff dreams are made of. My dreams. I hope you love it as much as I do!
Save this Pulled Pork Eggs Benedict to your “Breakfast” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Pulled Pork Eggs Benedict
- 1 tablespoon vinegar
- 4 English muffins split and toasted
- 2 cups leftover barbecue pulled pork hot
- 8 eggs
- 12 ounces Hollandaise Sauce warm
- Minced freshly parsley for garnish, optional
- Fill a 3-quart saucepan half full with water. Add vinegar and bring to a simmer, about 200 degrees. Hold this temperature. Crack 2 eggs into two separate ramekins, small bowls, or tea cups.
- Arrange 2 halves of an English muffin on a plate. Top each muffin half with 1/4 cup pulled pork.
- Carefully slide each cracked egg into the simmering water. Poach as desired, about 3 to 5 minutes. Using a slotted spoon, carefully remove each egg. Using a paring knife or kitchen scissors, trim any jagged edges if desired.
- Carefully lay a poached egg on each pile of pulled pork. Drizzle with hollandaise sauce. Garnish with parsley if desired.
- Repeat with remaining English muffins, pulled pork, and eggs, and Hollandaise Sauce. Serve immediately.
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