Ingredients

Pork Benedict, Asparagus, Eggs

  • 8 oz. Pulled Pork
  • 4 English Muffins
  • 1 bunch asparagus (stalks trimmed at base)
  • 1 Tbsp. grape seed oil (can substitute another variety)
  • 2 garlic cloves, sliced
  • Salt and pepper to taste
  • 4 poached eggs

Hollandaise:

  • 3 egg yolks
  • 1 Tbsp. lemon juice
  • 1 teaspoon hot sauce
  • ½ cup butter (melted)
  • Salt to taste

Details

Product:

Pulled Pork

Meal Course:

Breakfast

Dish Type:

Entrée

Preparation

Hollandaise

  1. In a blender combine the egg yolks, lemon juice, and hot sauce. Blend for 10 seconds. Slowly pour in warm melted butter in a steady stream with blender on high. Blend until smooth and season to taste.

Pork Benedict

  1. Toast English Muffins in toaster or warm in oven.
  2. Heat pork over medium heat until warmed thoroughly.
  3. In a sauté pan, heat grape seed oil over medium heat. Sauté asparagus for 4 minutes, then add garlic and sauté for 1 more minute.
  4. To serve, spoon pork over one half of each English Muffin, top with sautéed asparagus, poached egg, and finish with hollandaise.