Pulled Pork Benedict with Oakdell Eggs
Here’s a delicious pulled pork benedict idea with Oakdell eggs. Pile on the pulled pork with a poached Oakdell egg, fresh hollandaise sauce, pico and a splash of your favorite hot sauce to create this masterpiece!
Ingredients
6 English muffins
1/2 pound pulled pork
6 poached Oakdell eggs
1 cup fresh pico de gallo
1 cup freshly made hollandaise sauce
For the Hollandaise sauce:
1 stick melted butter (8 tbsp)
3 egg yolks
2 tsp yellow mustard
2 tsp fresh lemon juice
salt and pepper to taste
Instructions
1
Toast the English Muffins and set aside.
2
To poach the eggs, crack them in a fine mesh strainer to strain out the water liquid from the egg.
3
Bring a large pot of water to a simmer, create a whirlpool in the pot and carefully place the eggs into the simmering water and poach the eggs for a couple of minutes until the eggs are poached to your liking.
4
Carefully remove the eggs from the water with a slotted spoon and place them on a plate you’ve sprayed with vegetable spray to prevent them from sticking. Set them aside until you assemble the benedicts.
5
To make the hollandaise sauce, melt the butter and place the egg yolks in a large bowl with the mustard and whisk together. Drizzle the melted butter into the egg yolks while whisking them together. Add the lemon juice, salt and pepper to taste.
6
To assemble the pulled pork benedicts, place the toasted English muffins on a plate and top with pulled pork (I like to heat the pulled pork up). Place a poached Oakdell egg on top and spoon some freshly made hollandaise sauce over top. To finish them, top with a spoonful of fresh pico de gallo and a dash of your favorite hot sauce.
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