BBQ Eggs Benedict with Pulled Pork

I think I can’t have it Benedict eggs Without a fantasy restaurant and a top chef to do it for you? Think about it. This home version is delightful crazy and can be mounted in less than 30 minutes!

Oglita fried on pork pork and muffins on a plate with an artistic stain of barbecue sauce and Dutch sauce for barbecue.

The king of breakfast and cuisine of brunch

Eggs Benedict is one of those luxury brunch recipes on which everyone goes Gaga and I liked my right altitude. Symbid Holland with soft eggs on bread, whether it is an English biscuit or muffin, is the stable block to keep it all in place. The glorified breakfast.

Now, I thought of this and I was wondering why I was just having Benedict eggs in too expensive restaurants on Sunday morning. I could go well to prepare a version at home, fantasy or not, that it would not have cost me half and it could be any day of the week – mimosa or not!

The inspiration for the Hollandaise barbecue

It was then that I thought of this barbecue in the Benedict house with an infusion creamy barbecue Dutch made in 5 minutes – Without a double boiler or special equipment. On English muffins e Take up high with pork pork!

And OMG was good. The type of good I would pay in my favorite place for brunch.

But now I can have it at home, on any day of the week.

Collaborate with Curly’s

I collaborated with Curly’s for this post, using their prepaid pork and easy to use. I can take it ready to warm up to Walmart in the pre -packaged food department (usually close to bacon and meat). Take a look at this Shop locator To find it near you. I love using Curly’s to make good crazy recipes (and on the nights where I just want a fast and warm pork sandwich – optional Slaw).

Ended shutter of 2 plates full of eggs barbecue Benedict and a pork package pulled

How to make this recipe

This Dutch barbecue is So simple. Hollandise is one of those words that makes people stop and think they cannot be a chef in their home. Well, launch the one thought out of the window right now! Hollandise is a special thing from time to time, but it is not missile science. A good training, yes. And that’s all that really is.

Passo per Passo Dutch: first image a bowl with egg yolks with melted butter and seasoning on the side. The second image shows the melted whisked in and Third butter shows everything conducted with further condiments for the BBQ version on the side

The idea is to emulsify eggs and butter to create smooth velvety sauce. Which simply translates to whip it: whips really well. As. Really, really whip. This is the step that merges eggs and butter in the rich smooth consistency that makes it a Dutch, or in scientific terms of imagination, emulsification.

The additional barbecue sauce and the cumin that I add just bring it full to adapt to the idea of the recipe.

Once you have slammed Hollandise, you will quickly work to toast the muffins and fry (or crazy and make the poaching) the eggs – but this really is the fast and fast stuff and before you know there is a party on the breakfast table. Bam! You just learned the Benedict eggs. You should feel good enough with yourself at the moment.

Snap of raised ingredient for the Benedict barbecue eggs; Muffin, eggs, lemon, butter, cumin, barbecue sauce and pork pulled in packaging

What do you need For BBQ Benedict

1 BBQ Pullod Pork Package, you can find this hedgehog in some Walmart stores the meat department in those easy socket packages and go so you can heat in a few minutes at home! Oh, and bonus, now they also have more fleshy bites! I’m talking about smoke for hours for an excellent flavor at home Bocconcini – Diamine yes!
Eggs, melted butter, lemon juice and a whisk are your magical ingredients for the sauce.
Barbecue sauce (whatever type you love will do!) And a cumin kick to revive things.
British muffins, biscuits or even very thick toasts – bread is only the base – promise.
And then, if you really feel imaginative, some chives or parsley to garnish.

This is really one of those recipes you can mount with the things you have at hand without thinking too much about it.

Flatlay of A Eggs Benedict with a Dutch barbecue seasoned with sliced cherry tomatoes and chives

Tips to prepare the Dutch sauce

If you want to face a classic Dutch sauce, you can do it in the traditional way in a double boiler on the stove. Just beat the melted butter in the eggs and the lemon juice slowly to build the creamy sauce. Make sure to whisk constantly While you are trying not to let the eggs crutt.

You knew it You could also do Dutch in a blender or food robots?

Yes! Just like homemade mayonnaise, you can work that magical emulsification in a blender.

Blend the yolks and lemon juice before raining in the melted butter in a Slow and constant flow Through the int the lid while the blender is running. This will whip the butter and eggs in the same way to beat the arm training.
Finally, add the barbecue sauce and cumin and mix until smooth.

It is totally allowed to take shortcuts. I love using shortcuts in my kitchen, especially in the days when I want a abundant barbecue flavor but I didn’t have time to smoke something for 16 hours. I don’t stop with a classic Sandwich with Slaw, but dangerous if I don’t love them. Rather, I love using it in fun and creative ways that are a little out of the box. Start with something simple like loaded nachos but then work with these hamburgers or Empanadas Tex-Mex!

Side view of the plate filled with pork eggs pulled Benedict

Do you want an inspiration for easier breakfast? Try some of my favorite recipes

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Make this 5 -minute Dutch barbecue and spread it on pork pulled with a perfectly fried egg for happiness for homemade breakfast!

Cooking methodsPrevent the screen from going to sleep

Heat the pulled pork while the package directs, mixing to make sure it is heated.
In the meantime, beat the butter until smooth.
In a large bowl, add the 2 egg yolks and whisk until smooth.
Add the lemon juice and beat again.
Bang slowly into the melted butter, slamming all the time until the mixture has become dense, smooth and creamy.
Add the cumin and the barbecue sauce and beat again.
If the sauce is too dense, add a pinch more lemon juice if necessary.
In the meantime, toast the muffins and organize them on service dishes.
Fry the eggs or move if you feel wild to serve.
Arrange the English muffins on each plate and spoon the pulled pig heated on top of each one, dividing evenly. Since you have a lot of pork pulled, don’t skimp! Nobody should count calories for this meal.
Nesto an egg on each tumulus of barbecue and put a spoonful of Hollandise on each. Sprinkle with the additional barbecue sauce if you wish.
Garnish with salt, pepper, chives and diced tomatoes for a touch of color.
Serve the hot pipes.

You can keep Hollandise for a maximum of 2 days in an airtight container in the refrigerator. Just make sure to allow you to arrive at room temperature before using and slamming vigorously again to loosen it.
Look at my notes above to prepare a Dutch sauce in a blender or traditionally on a double boiler if you don’t want to use this quick version.

Course: Breakfast

Kitchen: American