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5 from 1 vote

Pulled Pork Eggs Benedict

Course Breakfast
Total Time 20 minutes
Servings 2 people
Author Laura Doerr


  • 2 English muffins halved, toasted, buttered
  • 1 cup leftover pulled pork re-heated
  • 1/2 tsp smoked paprika
  • 4 poached eggs
  • hot sauce optional
  • fresh chopped parsley optional for garnish
  • salt and pepper to taste
  • pinch smoked paprika for garnish

For the Hollandaise

  • 9 tbsp melted butter unsalted
  • 3 egg yolks
  • 1+ tbsp lemon juice
  • 1/2 tsp salt
  • 1/8-1/4 tsp cayenne pepper


For the Hollandaise

  1. Add the 3 egg yolks, a little more then 1 tbsp lemon juice, cayenne, and salt into a blender. Blend on med-high for about 30 seconds, until the egg yolks lighten in color. Turn blender down to lowest setting and slowly drizzle in melted butter. Taste for seasoning and acidity. Add more lemon juice or salt if needed.

  2. Transfer to a warming dish or sauce pan kept on the stove on a warm, not hot setting. Re-blend if needed before serving.

For the Poached Eggs & Assembly

  1. Crack each (4) eggs into a ramekin or small bowl separately. In a medium sauce pan, add 2 inches of water, bring to a boil. Gently dump 1 egg at a time into the boiling water, swirl gently after each egg, with a spoon or knife to help the whites to stick together. Remove from heat, cover, and set a timer for 5 minutes. 5 minutes will give you a running yolk.

  2. While eggs are poaching, start assembling. Place toasted, buttered English muffins on serving plates. Reheat pulled pork, and stir in 1/2 tsp smoked paprika. Divide evenly between the 4 muffin halves. (about 1/4 cup per muffin half).

  3. After 5 minutes, gently remove one poached egg at a time with a slotted spoon, rest spoon with egg on some paper towels to drain all water. Gently place each egg on top of the pulled pork. Pour desired amount of hollandaise over each egg. Season with additional salt and pepper, garnish with fresh parsley, a pinch of smoked paprika, and serve with hot sauce if desired.