Pulled Pork Eggs Benedict
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.
Ingredients per serving
Braise the Pork
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Pork butt, boneless 700.0 g
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Kosher salt and black pepper to taste
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Canola oil 15.0 ml
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Apple cider 500.0 ml
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Apple cider vinegar 30.0 ml
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Garlic cloves, crushed 3.0 each
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Maille Old Style Mustard 4 x 3.7 kg 15.0 ml
Prepare the Bourbon Hollandaise
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Bourbon 125.0 ml
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Maple syrup 15.0 ml
Prepare the Apple Slaw
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Apples- granny smith, thinly sliced 1.0 each
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Radishes, julienned 4.0 each
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Honey 15.0 ml
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Apple cider vinegar 60.0 ml
Build the Eggs Benedict
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Cornbread, cut into 6.5 cm circles and toasted 1.4 kg
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Eggs, poached 24.0 each
Preparation
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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
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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.
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Prepare the Apple Slaw
- Combine all ingredients in a small bowl and refrigerate until ready to use.
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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.
