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Pulled Pork Eggs Benedict

Pulled Pork Eggs Benedict – - Recipe

A Southern twist on a classic, this eggs benedict is served over cornbread rounds and topped with flavorful braised pork and a bright apple slaw.

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Ingredients per serving

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Braise the Pork

Prepare the Bourbon Hollandaise

Prepare the Apple Slaw

  • Apples- granny smith, thinly sliced 1.0 each
  • Radishes, julienned 4.0 each
  • Honey 15.0 ml
  • Apple cider vinegar 60.0 ml

Build the Eggs Benedict

  • Cornbread, cut into 6.5 cm circles and toasted 1.4 kg
  • Eggs, poached 24.0 each

Preparation

  1. Braise the Pork

    • Season pork generously with salt and pepper. Heat a small rondeau over high heat, add oil and sear the pork until browned on all sides.
    • Add the remaining ingredients. Bring to a boil. Cover the pot and transfer to a 150 C. Cook for 2-1/2 hours or until fork tender.
    • Remove the meat and reduce the braising liquid by half. Shred the pork and return the meat to the liquid. Set aside

  2. Prepare the Bourbon Hollandaise

    • Reduce the bourbon by half in a small saucepot.
    • Add the Knorr® Liquid Hollandaise and maple syrup. Heat and keep warm.

  3. Prepare the Apple Slaw

    • Combine all ingredients in a small bowl and refrigerate until ready to use.

  4. Build the Eggs Benedict

    • Place two warmed cornbread rounds on a plate. Top each with 60 g of the pulled pork.
    • Top each with a poached egg.
    • Pour the prepared Bourbon Hollandaise sauce on top, garnish with a small amount of the apple slaw and serve.
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