Eggs Benedict Pulled Pork

Name: Eggs Benedict Pulled Pork
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups Smoked pulled pork (reheated); 0.33 cup Your favorite BBQ sauce; 4 large Egg yolks (for hollandaise); 0.5 cup Unsalted butter (melted); 2 tbsp Fresh lemon juice; 1 tsp Kosher salt; 4 muffins English muffins (split); 4 large Large eggs (for poaching); 1 tbsp White vinegar (for poaching water); 2 tbsp Fresh chives (finely chopped)

A smoky, savory twist on the classic Eggs Benedict that swaps Canadian bacon for tender smoked pulled pork and tangy BBQ flavors. Rich hollandaise and a perfectly poached egg balance the BBQ heat for an indulgent brunch that bridges breakfast and barbecue.

0.0(0 reviews)

Prep: 20m · Cook: 40m · Total60 mins

DifficultyMedium

Serves6

AuthorJake

Jake's note

"This recipe shines at a leisurely weekend brunch or a backyard smoker breakfast — enjoy lingering smoky aromas with classic brunch textures. Home cooks will love how familiar techniques (hollandaise, poaching) combine with BBQ flavors for an elevated, crowd-pleasing plate."

Eggs Benedict Pulled Pork

This Eggs Benedict Pulled Pork is a deliberate mashup: the soft, eggy elegance of classic Benedict meets the sticky, smoky sweetness of barbecue. Rather than a single slice of Canadian bacon, threaded ribbons of pulled pork create a textured, juicy bed that soaks up the hollandaise and runny yolk, while a tang-forward BBQ sauce adds back the bright acid and a hint of heat. The contrast — crunchy, buttered English muffin; stringy, saucy pork; satiny hollandaise; and molten egg yolk — is what makes this version sing. Smoky notes should be present but not overwhelming, so a light refresh in a low smoker or oven is recommended to wake up the meat without drying it out.

This is a dish for hosts who want crowd-pleasing drama with straightforward timing: most elements can be prepped in advance (pull the pork a day ahead; melt the butter), then you just poach eggs and assemble. Treat the hollandaise with respect — keep it warm but never boiling — and you’ll have a brunch that bridges breakfast and barbecue, perfect for a leisurely weekend or an indulgent weeknight dinner when you want something more than toast and eggs.

Plan your timing

Enter your target meal time:

5:55 pm–6:07 pm→Warm and refresh the pulled pork

6:07 pm–6:19 pm→Make the hollandaise

6:19 pm–6:31 pm→Poach the eggs

6:31 pm–6:43 pm→Toast the English muffins

6:43 pm–6:55 pm→Assemble and finish

Ingredients

Yield

Instructions

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)
0.38 cupYour favorite BBQ sauce

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)
0.5 cupUnsalted butter (melted)
2 tbspFresh lemon juice
1 tspKosher salt

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)

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)

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)

Tips from the kitchen

Refresh Gently, Not Fast

Warm pulled pork at 225°F in the smoker or 300°F in the oven, covered, until it hits 140°F; this rehydrates and preserves smoke without drying the meat.

Stabilize Hollandaise Emulsion

Temper the yolks with lemon and whisk vigorously while adding melted butter in a thin stream; if it begins to split, whisk in a tablespoon of warm water to bring it back together.

Perfect Poached Eggs

Use a wide shallow pan, a splash of vinegar, and a gentle whirlpool to keep whites compact; 3–3½ minutes yields a runny yolk for this sandwich.

Keep Everything Warm

Set plates on a low oven rack and hold warmed pork and toasted muffins under foil or in a 175°F oven so assembly is fast and hot.

Toast For Texture

Toast and lightly butter the cut sides of the English muffins so they resist sogginess from the saucy pork and hollandaise.

Variations & substitutions

Smoky Chipotle Hollandaise

Stir 1–2 teaspoons of chipotle puree or adobo sauce into the hollandaise for smoky heat that echoes the pulled pork’s flavors.

Pulled Chicken Swap

Use smoked pulled chicken tossed with a lighter, vinegar-based BBQ sauce for a leaner version that still complements the rich egg and sauce.

Vegetarian Portobello

Replace pulled pork with thinly sliced, charred portobello mushrooms tossed in a tangy BBQ glaze to mimic meatiness while keeping it vegetarian.

Gluten-Free Assembly

Use toasted gluten-free English muffins or grilled polenta rounds as the base to keep the dish gluten-free without changing technique.

Storage & make-ahead

Store pulled pork in an airtight container in the refrigerator for up to 3–4 days; reheat covered in a 300°F oven until 140°F, or warm gently in a skillet with a splash of water. Hollandaise is best made fresh, but you can refrigerate a stabilized batch for up to 24 hours and rewarm slowly over a double boiler while whisking; avoid microwaving. Poached eggs do not keep well and are best eaten immediately after cooking; toast muffins just before assembly.

What to serve with it

Serve with crispy skillet breakfast potatoes tossed with smoked paprika or a simple charred asparagus spears to echo the smoke in the pork. Offer bright accompaniments like quick-pickled red onions or a lemon wedge and provide hot sauce or extra BBQ sauce at the table. For drinks, a bloody mary, a light pilsner, or a citrusy mimosa will cut through the richness.

Frequently asked questions

Can I use store-bought pulled pork?

Yes — store-bought or leftover pulled pork works fine; just refresh it gently in the oven or smoker with a splash of BBQ sauce so it warms through without drying.

My hollandaise split; can I fix it?

Yes — whisking in a tablespoon of warm water or a teaspoon of hot water at a time while whisking rapidly usually brings the emulsion back together; if it’s completely broken, start with a fresh yolk in a warm bowl and slowly whisk the broken sauce into it.

How far ahead can I poach the eggs?

Poached eggs are best right before serving, but you can poach them up to 2 hours ahead and chill in ice water, then rewarm in 55–65°C (130–150°F) water for a minute to bring them back to temperature.

How do I prevent the English muffin from getting soggy?

Toast the cut sides until crisp and butter them lightly; assemble just before serving so steam from the pork and hollandaise doesn’t soften the muffin too long.

Can I make the hollandaise in a blender?

Yes — a blender method is faster and more forgiving: blend yolks, lemon, and salt, then drizzle in melted butter until emulsified, but still keep it warm over a gentle double boiler before serving.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Warm and refresh the pulled pork

Smoked pulled pork (reheated)2 cups
Your favorite BBQ sauce0.38 cup

Step 2: Make the hollandaise

Egg yolks (for hollandaise)4 large
Unsalted butter (melted)0.5 cup
Fresh lemon juice2 tbsp
Kosher salt1 tsp

Step 3: Poach the eggs

Large eggs (for poaching)4 large
White vinegar (for poaching water)1 tbsp

Step 4: Toast the English muffins

English muffins (split)4 muffins

Step 5: Assemble and finish

Fresh chives (finely chopped)2 tbsp

Nutrition Facts

Per serving: 1 serving: 1/2 English muffin + 1 poached egg + ~1/2 cup pulled pork + hollandaise (210g)

Calories563

Total Fat46.5g

Saturated Fat19.6g

Trans Fat0.1g

Polyunsaturated Fat4.2g

Monounsaturated Fat1.3g

Total Carbohydrates17.6g

Dietary Fiber1g

Total Sugars11.6g

Protein18.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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