This Pulled Pork Eggs Benedict with easy Blender Hollandaise is the ultimate brunch upgrade, combining slow cooked pork, perfectly poached eggs and a silky, no-fail sauce. It’s rich, comforting and feels fancy without actually being hard to make. If you’ve never made hollandaise before, this blender method will change your life.
I slow cooked pork shoulder in this Beer Braised Pork Shoulder Recipe and had so much left over that I knew I had to make eggs benny with it!
Looking for more breakfast inspo? You'll love my Easy Shakshuka recipe.
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- Why you should make this pulled pork eggs benedict with easy blender hollandaise
- Ingredients for Pulled Pork Eggs Benedict with easy Blender Hollandaise
- Instructions for Pulled Pork Eggs Benedict with easy Blender Hollandaise
- Substitutions
- Equipment
- Storage
- Top Tip
- FAQ
- Related
- WATCH HOW TO MAKE THIS RECIPE:
- Pulled Pork Eggs Benedict with easy Blender Hollandaise
Why you should make this pulled pork eggs benedict with easy blender hollandaise
1. It feels restaurant-level but is actually easy
The slow cooked pork does most of the heavy lifting, and the blender hollandaise comes together in under a minute. It’s one of those dishes that looks impressive but is very achievable at home.
2. The flavour combo is insane
You’ve got rich, juicy pork, soft poached eggs, tangy lemony hollandaise and crisp sourdough. Every bite hits salty, creamy, buttery and slightly acidic all at once.
Ingredients for Pulled Pork Eggs Benedict with easy Blender Hollandaise
Pork shoulder: Slow cooked until tender and juicy, it adds richness and depth that elevates classic eggs benedict
Eggs: The base of both the poached eggs and the hollandaise, giving creaminess and structure
Butter: Essential for a rich, glossy hollandaise sauce
Lemon juice: Cuts through the fat and balances the sauce with acidity
Dijon mustard: Adds subtle sharpness and helps emulsify the hollandaise
Sourdough: Provides a sturdy, crunchy base that holds everything together
Spring onion: Freshness and a mild bite to contrast the richness
White pepper: Gentle warmth without overpowering the sauce
Black pepper: Adds a bit of spice and finish to the final dish
See recipe card for quantities.
Instructions for Pulled Pork Eggs Benedict with easy Blender Hollandaise
Full instructions are further down the page!
Step 1: Blend the yolks, mustard, lemon, white pepper, salt and hot water
Step 2: Blend in the hot melted butter
Step 3: Poach eggs and reheat pork
Step 4: Assemble pork and eggs on toasted sourdough, top with hollandaise
Hint: Get your butter properly hot
The butter needs to be hot and bubbling when you pour it in so it cooks the egg yolks slightly and helps the sauce thicken properly. If it’s too cool, your hollandaise can end up thin or split.
Substitutions
- Swap pork for ham, bacon or smoked salmon
- Use English muffins instead of sourdough for a more traditional base
- Replace lemon juice with white wine vinegar in the hollandaise
Equipment
Any stick blender will work! My one is old and unavailable for purchase, but this one looks good.
Storage
Store leftover pork separately in the fridge for up to 3 days and reheat gently before serving. Hollandaise is best made fresh, but can be kept warm short term and re-emulsified if needed. Poached eggs are best eaten immediately.
Top Tip
Don’t stress about perfect poached eggs
A splash of vinegar and gently simmering water is all you need. Even if they’re not perfect, the hollandaise covers everything and still looks amazing.
FAQ
It’s best fresh, but you can keep it warm for about 30 minutes. If it thickens too much, loosen it with a splash of warm water.
Pork shoulder is ideal because it becomes soft and shreddable when slow cooked.
Usually the butter was added too quickly or wasn’t hot enough. Blend again with a splash of hot water to bring it back.
Related
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WATCH HOW TO MAKE THIS RECIPE:
Pulled Pork Eggs Benedict with easy Blender Hollandaise
Ingredients
Hollandaise Sauce
- 2 egg yolk
- 150 g butter salted
- 1 tablespoon lemon juice
- 1 teaspoon mustard dijon
- salt kosher, to taste
- ¼ teaspoon pepper white
- 1 tablespoon hot water
The rest
- 2 slices sourdough
- 4 eggs poached
- 300 g pork shoulder braised/slow cooked, see notes for recipe details
- 1 spring onion sliced for garnish
- pepper black
Instructions
- Add egg yolks, mustard, white pepper, pinch of salt, hot water and lemon juice to a jar/stick blender cup and blend for 10 seconds
- Melt butter in the microwave for approximately 45 - 60 seconds until hot and bubbling (cover so the butter doesnt splash all over the microwave)
- With the stick blender on, slowly drizzle the hot butter into the egg yolks until all the butter has been added and the hollandaise sauce is nice and thick
- Toast the sourdough and heat pork in microwave for 1 - 2 minutes
- Poach the eggs with a dash of white vinegar for 3 - 4 minutes
- Top the sourdough with the pork, eggs and then drizzle over the hollandaise sauce. Top with spring onion and a good crack of pepper and enjoy
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