Pulled Pork Eggs Benedict with easy Blender Hollandaise
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.
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
Notes
I have a recipe for Slow Cooked Beer Braise Pork Shoulder, the left over pork is perfect for this recipe
Nutrition
Calories: 1037kcalCarbohydrates: 36gProtein: 40gFat: 82gSaturated Fat: 46gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 744mgSodium: 1100mgPotassium: 580mgFiber: 2gSugar: 4gVitamin A: 2679IUVitamin C: 6mgCalcium: 146mgIron: 6mg
Tried this recipe?Let us know how it was!