Pulled Pork Eggs Benedict


The king of breakfast and brunch will be Eggs Benedict.

Silky hollandaise with soft eggs over bread, whether it a biscuit or English muffin, or even egg flutters(no bread), it’s the stable block to hold it all in place.

This is a great way to put your leftover pulled pork to work. And also it’s a Keto(LCHF) recipe.

You can substitute biscuits or muffins, but this won’t be disappointed you.


*for Hollandaise
· 3 Egg Yolks
· 1 tsp Lemon Juice
· 1/2 cup Clarified Butter(warm)
· Salt(to taste)
· KYR’s 'Habanero & Pineapple’ Sauce(to taste)
*for Jalapeño Fritter
· 3 Eggs
· 1 Tbsp Parmesan(grated)
· 1 ea Jalapeno(finely chopped)
· Salt & Pepper(to taste)
· Oil (for brush)

*for Benedict
· 3/4 cup BBQ Pulled Pork 
· 2 Tbsp BBQ Sauce
· 1 Tbsp KYR’s 'Habanero & Pineapple’ Sauce
· 3 ea Poached Eggs


*for Hollandaise
1. Set a glass or metal bowl over a pot of gently simmering water to make a double boiler (do not let the water touch the bowl). 
2. Add all ingredients except the butter to the bowl. Using a whisk, whisk the egg mixture constantly, until it turns pale yellow, thickens slightly and increases in volume. Remove from heat. Slowly whisk in melted butter until sauce is smooth and thickened.
*for Jalapeno Egg Flitters
1. Preheat oven to 325F. Lightly grease a muffin pan with oil.
2. In a bowl, combine eggs, parmesan and jalapeno, season with salt and pepper, to taste.
3. Distribute the mixture equally in the muffin pan. Bake about 6~7 mins until the mixture is set and the surface is blistered.

* for Benedict:
1. Top each jalapeno flitters with 1/4 cup of hot pulled pork. Gently set poached eggs on top each flitters. Spoon 1~2 Tbsp of hollandaise over the top of each of the eggs and garnish with parsley if desired.




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