Pulled Pork Eggs Benedict

I LOOOVVVEEEE eggs benedict! So much, I can't even begin to tell you! Every so often when I go out for breakfast if there is a different type of it on the menu I'll order it in a heartbeat! While I was working at Disney, my friend and I went out to breakfast at the Wilderness Lodge and I got some beef brisket eggs benedict, which was a large portion of beef brisket over large english muffins with 2 poached eggs and a classic hollandaise sauce. It was probably one of the best eggs benedicts I've EVER had!!! So I figured If you can have beef brisket you could have lots of other stuff too! So here is my favorite!

Pulled Pork Eggs Benedict

2 English Muffins - toasted to your liking and lightly buttered
4 eggs
6 oz left over pulled pork

Sauce
1 egg yolk
2-3 oz melted butter
1/2 tsp dijon (optional)
lemon juice or warm water
salt and pepper to taste
dash of cayenne pepper

[So you could poach your eggs, but I prefer over easy, they have more flavor and are easier to make. But you could poach them if you prefer (just use a pot with water and cider vinegar)]

So Toast English muffins
Heat up pulled pork (with bbq sauce on it) either in microwave or in a pan
cook eggs however you prefer

To make a quick hollandaise sauce

place egg yolk in a small pan and whip up slightly until light in color
add the dijon if desired, this will help keep the sauce from breaking
over a flame whip egg while slowly adding in melted butter
remove from heat, squeeze in a little lemon juice or water to thin out
season with salt pepper and cayenne.

Serve immediately.

Although it is not a classic hollandaise it is close and much easier to make than a classic one. If you want to make a more classic one use clarified butter (milk solids removed) and leave out the dijon, this is more of a stabilizer making it easier to make in a pan rather than in a double boiler. It isn't a necessity in either case but I find it does make things a little easier and quicker.

Any questions let me know!
Enjoy!