Pulled Pork Eggs Benedict
This is one of my absolute favorite ways to use leftover pulled pork. Eggs Benny is my all-time favorite breakfast/brunch item, so put those leftovers to use and enjoy this luxurious goodness.
PULLED PORK EGGS BENEDICT
1 cup pulled pork, divided
2 eggs, whole
4 egg yolks
4 tbsp. butter
1 tbsp. lemon juice
2-3 tbsp. heavy whipping cream
salt and pepper to taste
1 tbsp. vinegar
Fill a pot with water and add in the vinegar. Place on a burner and bring to a gentle simmer.
Crack one of the eggs in to bowl and set aside.
Once the water is simmering, stir it with a spoon to create a whirlpool effect and then lower the egg into the water, gently easing it out of the cup and cook for 2.5-3 minutes or until all of the whites have cooked.
Remove the egg from the water with a slotted spoon and place onto a plate lined with paper towels.
Repeat these steps with the next egg and then set aside while you make the hollandaise.
Melt the butter in a small saucepan over low heat. You do not want your butter to be too hot or it will scramble the egg yolks when mixed in.
In a separate bowl, beat the egg yolks and then whisk in the lemon juice and 2 tbsp. of heavy whipping cream.
Very slowly, pour the melted butter from the saucepan into the egg yolk mixture while constantly whisking. Adding the butter slowly, while whisking constantly, will temper the eggs and ensure that they don't curdle.
Once the butter has been incorporated, pour the mixture back into the saucepan and cook on low heat, while vigorously whisking, for about 20-30 seconds. At this point, you an add in the remaining tablespoon of heavy whipping cream if desired to thicken the consistency. Remove from the heat and season with salt and pepper to taste.
Toast the English muffins and re-heat the pulled pork.
Assemble the Benedict by placing the halves of the English muffins face-up and then topping with pulled pork, a poached egg, and a generous pour of hollandaise.
Garnish with a sprinkle of paprika and enjoy!