Pulled Pork Eggs Benedict
User Reviews
5
Pulled Pork Eggs Benedict
Description
This Pulled Pork Eggs Benedict features a hollandaise sauce prepared over a double boiler by gently whisking egg yolks with water and lemon juice before gradually incorporating warm clarified butter to form a creamy emulsion. Seasoned with salt and optional Tabasco or cayenne pepper, the sauce balances richness with bright acidity and a hint of spice.
Poached eggs, cooked in water with added white vinegar, provide tender whites wrapped around runny yolks. These are served atop toasted English muffins layered with warm pulled pork barbecue, combining a savory meat component with the creamy eggs and sauce.
The dish is garnished with fresh minced parsley if desired and makes four servings, each with two English muffin halves topped accordingly. It is suited for a hearty brunch where the smoky and creamy elements complement each other. Careful attention to the temperature of the hollandaise prevents curdling, ensuring a smooth and glossy sauce. Poaching eggs in sufficiently hot water with vinegar helps maintain the shape.
For a smooth hollandaise, avoid overheating and whisk continuously; cool with a small amount of water if curdled.Adjust Tabasco or cayenne pepper to taste or omit if you prefer no heat.Use ample hot water and vinegar to keep egg whites with yolks when poaching.This recipe yields 4 servings, with two eggs Benedict each.
Ingredients
For the hollandaise (see note 1):
- 3 egg yolk
- 1 tablespoon water
- 1 teaspoon lemon juice
- 8 ounces clarified butter warm
- salt to taste
- Tabasco sauce or cayenne pepper, to taste (see note 2)
For the poached eggs (see note 3):
- 1 tablespoon white vinegar
- 8 egg
For the Eggs Benedict:
- 4 English Muffin split and toasted
- 2 cups pulled pork hot, barbecue
- parsley for garnish, optional, freshly minced
Instructions
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.
Notes
- When making hollandaise, prevent graininess by avoiding too much heat and whisk constantly; cool with small amounts of water if needed.
- Season the hollandaise with Tabasco or cayenne pepper to your preference or leave out for no spice.
- Vinegar in poaching water helps the egg whites stay intact around the yolks.
- The recipe serves 4, providing 2 eggs Benedict each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Serving | 2 halves | |
| Calories | 864kcal | 43% |
| Carbohydrates | 27g | 9% |
| Protein | 26g | 52% |
| Fat | 72g | 111% |
| Saturated Fat | 40g | 200% |
| Trans Fat | 1g | 50% |
| Cholesterol | 648mg | 216% |
| Sodium | 430mg | 18% |
| Potassium | 358mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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