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Pulled pork eggs benedict with a side of breakfast potatoes.

Pulled Pork Eggs Benedict

Pulled Pork Eggs Benedict is the ultimate breakfast experience: barbecue pulled pork, English muffins, poached eggs, and plenty of Hollandaise!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 864kcal


For the hollandaise (see note 1):

For the poached eggs (see note 3):

For the Eggs Benedict:

  • 4 English muffins split and toasted
  • 2 cups barbecue pulled pork hot
  • Minced freshly parsley for garnish, optional


To make the Hollandaise:

  • Set a glass or metal bowl over a pot of gently simmering water to make a double boiler (do not let the water touch the bowl). 
  • Add egg yolks to the bowl. Using a metal whisk or wire whip, whisk the yolks constantly without overcooking the yolks. You'll know the yolks have thickened enough when you can draw a line through the yolks and yolks stay put. The line does not fill in.
  • Remove from heat and immediately stir in lemon juice. Off the heat, set a kitchen towel over pot of water and set bowl on top. Starting with just a few drops at a time, whisk in the warmed clarified butter. Once the emulsion has formed, you can add butter more quickly.
  • Once all the butter has been added, taste for seasonings. Add salt and tabasco or cayenne pepper if desired. Set aside in a warm (but not hot) place until you are ready to assemble the Eggs Benedict. If the sauce appears too thick, whisk in a few drops of warm water until desired consistency is reached.

To poach the eggs:

  • Adjust oven rack to be about 6 inches away from broiler and heat broiler. Into a mesh strainer, crack each egg one at a time to strain some of the excess egg white, about 20 to 30 seconds. Pour each egg into individual small bowls.
  • Fill a Dutch oven or large pot halfway with water, about 6 cups, and bring to a boil. Add vinegar and bring to a simmer with small bubbles barely breaking the surface, about 200 degrees. Hold this temperature.
  • While water is heating, set a second large pot filled halfway up with water and heat until the water reaches 150 degrees, remove pot from heat and cover to keep warm. The second pot is to keep the poached eggs warm.
  • Crack eggs into separate ramekins, small bowls, or tea cups. Gently drop one egg into the water at a time, leaving space between them. Cover pot, remove from heat, and let stand until whites closest to the yolk are just set and opaque, about 3 minutes (or 4 minutes for medium-cooked yolks or 6 minutes for hard-cooked yolks).
  • If the whites are not set after 3 minutes, continue checking every 30 seconds. Using a slotted spoon, carefully lift each egg out and transfer to the pot with the 150-degree water to keep warm.

To make the Eggs Benedict:

  • Arrange English muffin halves face up on a rimmed baking sheet. Broil until golden brown, about 2 to 4 minutes. Remove baking sheet from oven.
  • Top each English muffin with 1/4 cup hot pulled pork. Working with one at a time, remove a poached egg from water and allow to drain. Gently set on top each muffin half. Spoon 1 to 2 tablespoons of hollandaise over the top of each of the eggs and garnish with parsley if desired. Serve, passing remaining hollandaise separately.


  1. Hollandaise sauceIf your sauce looks grainy or curdled, it probably got too hot. Try pulling it off the double-boiler immediately to cool it down or stir in a small amount of cool water. If your emulsion isn’t forming, there are a few possible reasons: the yolks might be too hot or too cold, the butter might be too hot or too cold, you added too much butter too fast, or didn’t whisk quickly enough. If your yolks are a very pale pink rather than pale yellow, you may have left the whites in with your yolks. If your Hollandaise was perfect, but now it’s breaking, it may have gotten too hot. Try, try again!
  2. Tabasco sauce or cayenne pepper: Add to taste (I like ⅛ teaspoon) or omit entirely if you don’t dig spice.
  3. Poached eggs: Don’t skimp on hot water for poaching eggs; the eggs need enough room to cook. I recommend adding vinegar to the poaching water to help the egg whites stay with the yolk.
  4. Yield: This recipe makes 4 servings of Pulled Pork Benedicts, 2 Benedicts each.


Serving: 2 halves | Calories: 864kcal | Carbohydrates: 27g | Protein: 26g | Fat: 72g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 648mg | Sodium: 430mg | Potassium: 358mg | Fiber: 2g | Sugar: 1g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 3mg