Pulled Pork Eggs Benedict

Pulled Pork Eggs Benedict
Author:Mac Carrithers
Time:30 minutes
A delicious use for leftover pulled pork, this quick & tasty eggs benedict made with avocado and pico de gallo offers a unique twist on the classic. Season generously with salt and pepper. For hollandaise, consider a recipe that's generous with the cayenne pepper. Consider substituting salsa for pico de gallo.

Ingredients

Yield: 4 servings

  • 1
    avocado
  • 4
    teaspoon lime juice
  • some
    salt
  • 3
    diced roma tomatoes
  • ¼
    red onion
  • 1
    tablespoon cilantro
  • 2
    teaspoon lime juice
  • 1
    teaspoon cumin
  • 4
    halves english muffins
  • 4
    eggs
  • 1
    cup leftover pulled pork
  • 2
    tablespoon hollandaise sauce
  • some
    pepper
  • 1
    tablespoon of smallest possible leaves basil

Preparation

  1. Step 1

    Mash the avocado with half of the lime juice and salt. Set aside.

  2. Step 2

    Prepare the pico de gallo by combining the diced roma tomatoes, finely diced red onion, cilantro. Add the lime juice, salt, and cumin. Set aside.

  3. Step 3

    Toast the english muffins and set aside.

  4. Step 4

    In a medium saucepan, bring water to a simmer. Working one at a time, lower eggs into the water and poach for 3 minutes depending on how you like your eggs. Remove the eggs from the water and set aside.

  5. Step 5

    Assemble the eggs benedict: spread mashed avocado on the english muffin halves. Top with warm leftover pulled pork, pico de gallo, and poached egg. Salt egg generously. Top with hollandaise sauce, then salt and pepper to taste.

  6. Step 6

    Garnish with basil. Serve immediately.
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