Pulled Pork Eggs Benedict

• Meat

  • 2 cups Barbecue pulled pork, hot

• Produce

  • 1 Freshly parsley

• Refrigerated

  • 8 Eggs

• Condiments

  • 12 oz Hollandaise sauce

• Oils & Vinegars

  • 1 tbsp Vinegar

• Bread & Baked Goods

  • 4 English muffins

Found on culinaryhill.com

Description

Ingredients

• 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

Directions

• 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.