Pulled Pork Eggs Benedict
Winner 2024 
You can use leftover pulled pork for this recipe, for example from this recipe, but you can also go for our ready-made pulled pork. Our butchers have prepared it low & slow with care, and you can use it in countless ways. Perfect for this recipe, for pulled pork nachos, in a salad, on a sandwich… you name it. Highly recommended!
Preparation – Pulled Pork Eggs Benedict
Heat the pulled pork in a pan with a little BBQ sauce and butter.
Hollandaise sauce
Hollandaise is one of the 5 “mother sauces”, so definitely worth mastering.
Place a bowl over a pan of gently simmering water. Make sure the bowl doesn’t touch the water — the steam is hot enough. Add 4 egg yolks to the bowl and discard the whites. Add sugar, salt and lemon juice. Whisk continuously until the mixture becomes light and airy in texture and color.
IMPORTANT: If you heat the egg yolks too quickly, you’ll end up with scrambled eggs… still tasty, but not what we’re going for. You can always take the bowl off the heat if needed. While whisking continuously, slowly add the butter piece by piece. Once you’ve created a thick, smooth sauce, remove the Hollandaise from the heat and cover the bowl. This will keep it warm long enough.
There are two ways to prepare the eggs: poaching, or if you want ultra-smooth, restaurant-quality eggs, cook them sous vide at 62°C for at least an hour. This makes both the white and yolk beautifully silky.
Poached eggs
Bring a pan with at least 6 cm of water to a boil and add a splash of white wine vinegar. Reduce the heat so the water is just below boiling point. Create a gentle whirlpool, crack an egg carefully and let it slide into the center so the egg white wraps around the yolk. Keep the water just below boiling and cook for about 3 minutes for a soft poached egg, or 5 minutes for a firmer result. Repeat with the remaining eggs. Remove the eggs carefully with a slotted spoon, let them drain well and season with pepper and optional salt.
Pulled Pork Eggs Benedict
I used English crumpets as the base. Traditionally, English muffins are used, but they’re not always easy to find. A nicely toasted slice of bread works just as well.
Start with a layer of pulled pork on the bread, gently place the poached egg on top and season with freshly ground salt and pepper. Finish with a generous, luxurious layer of Hollandaise sauce and garnish with finely chopped chives. Chances are, you won’t need to eat anything else for the rest of the day!
ENJOY!