Eggs Benedict Pulled Pork

How to Make Eggs Benedict Pulled Pork

1. 1

   Step 1: Warm and refresh the pulled pork

   Preheat your smoker to about 225°F (107°C) to refresh the smoke if you have time; alternatively preheat the oven to 300°F (150°C). Toss the pulled pork with the BBQ sauce in a foil pan, cover, and warm until it reaches about 140°F (60°C), roughly 20–30 minutes in a smoker or 15–20 minutes in the oven. Keep covered and warm while you prepare the other components.

   For this step

   • 2 cupsSmoked pulled pork (reheated)
   • 1/3 cupYour favorite BBQ sauce
   
2. 2

   Step 2: Make the hollandaise

   Set a heatproof bowl over (but not touching) a simmering pot of water to create a double boiler. Whisk the egg yolks with the kosher salt and lemon juice until slightly thickened, then slowly drizzle in the melted butter while whisking constantly to form a smooth, glossy emulsion; remove from heat and keep warm. Taste and adjust seasoning with a touch more lemon or salt if needed; hold the sauce in a warm spot but avoid overheating to prevent splitting.

   For this step

   • 4 largeEgg yolks (for hollandaise)
   • 1/2 cupUnsalted butter (melted)
   • 2 tbspFresh lemon juice
   • 1 tspKosher salt
   
3. 3

   Step 3: Poach the eggs

   Bring a wide, shallow pan of water to a gentle simmer and add the white vinegar; create a gentle whirlpool with a spoon. Crack each egg into a small cup and slip into the water, poaching 3 to 3½ minutes for runny yolks or longer for firmer centers. Transfer eggs to a paper-towel-lined plate with a slotted spoon and keep warm until assembling.

   For this step

   • 4 largeLarge eggs (for poaching)
   • 1 tbspWhite vinegar (for poaching water)
   
4. 4

   Step 4: Toast the English muffins

   Split the English muffins and toast them until golden and crisp on the cut sides; you can butter them lightly if desired. Place toasted halves on warmed plates and divide the warmed pulled pork evenly atop each muffin base, pressing slightly to form a stable bed for the egg.

   For this step

   • 4 muffinsEnglish muffins (split)
   
5. 5

   Step 5: Assemble and finish

   Top each pork-topped muffin with a poached egg and generously spoon warm hollandaise over the top. Sprinkle with chopped chives, serve immediately, and provide hot sauce or extra BBQ on the side for anyone who wants more heat or tang.

   For this step

   • 2 tbspFresh chives (finely chopped)
   

1. Preheat your smoker to about 225°F (107°C) to refresh the smoke if you have time; alternatively preheat the oven to 300°F (150°C). Toss the pulled pork with the BBQ sauce in a foil pan, cover, and warm until it reaches about 140°F (60°C), roughly 20–30 minutes in a smoker or 15–20 minutes in the oven. Keep covered and warm while you prepare the other components.
2. Set a heatproof bowl over (but not touching) a simmering pot of water to create a double boiler. Whisk the egg yolks with the kosher salt and lemon juice until slightly thickened, then slowly drizzle in the melted butter while whisking constantly to form a smooth, glossy emulsion; remove from heat and keep warm. Taste and adjust seasoning with a touch more lemon or salt if needed; hold the sauce in a warm spot but avoid overheating to prevent splitting.
3. Bring a wide, shallow pan of water to a gentle simmer and add the white vinegar; create a gentle whirlpool with a spoon. Crack each egg into a small cup and slip into the water, poaching 3 to 3½ minutes for runny yolks or longer for firmer centers. Transfer eggs to a paper-towel-lined plate with a slotted spoon and keep warm until assembling.
4. Split the English muffins and toast them until golden and crisp on the cut sides; you can butter them lightly if desired. Place toasted halves on warmed plates and divide the warmed pulled pork evenly atop each muffin base, pressing slightly to form a stable bed for the egg.
5. Top each pork-topped muffin with a poached egg and generously spoon warm hollandaise over the top. Sprinkle with chopped chives, serve immediately, and provide hot sauce or extra BBQ on the side for anyone who wants more heat or tang.