BBQ Pulled Pork Eggs Benedict

My love of eggs benedict has intertwined with my love of BBQ in this epic breakfast in celebration of Curly’s 30th birthday!

This post has been compensated by Marsh Ideas and its advertiser, Curly’s BBQ. All opinions are mine alone.

When Curly’s asked me to help celebrate their 30th birthday today I couldn’t say no! I have a special place in my heart for all things BBQ and I decided to kick off their special day with BBQ for breakfast.

Even on the weekends I am not a big fan of long elaborate recipes for breakfast. Often times I will prep something the night before, like a casserole, that just needs to be popped into the oven in the morning. However, I am a sucker for eggs benedict, which aren’t that difficult to make until you get to the Hollandaise sauce. Thankfully I discovered an easy way to make it and then took it a step further today by adding BBQ sauce to it.

Using Curly’s West Coast IPA pulled pork, this recipe came together in under 30 minutes. While the pork heated on the stove top, I toasted the English muffins, whisked together the Hollandaise, and poached the eggs. I almost served them with a side of cheesy breakfast potatoes but these benedicts were hearty enough that it didn’t need it!

Looking for Curly’s products? You can find them in the refrigerated meat case at your grocery store.

One year ago: Fruity Pebbles Marshmallow Crispy Treats

Two years ago: August 2015 Stitch Fix #10

Three years ago: Prosciutto, Pear, and Gorgonzola Bagel Bites

Four years ago: Nutella Ice Cream with Granola Topping

Five years ago: Peanut Butter Cup Mousse Parfaits

Six years ago: Homemade Pesto

BBQ PULLED PORK EGGS BENEDICT

Serves 4

Ingredients:

BBQ HOLLANDAISE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolk

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp granulated sugar

Pinch pepper

1/2 tsp chipotle chili powder

4 tsp BBQ sauce

EGGS etc.

1 (16 oz.) pkg. Curly’s West Coast IPA Pulled Pork, cooked according to package directions

1 tsp vinegar

8 eggs, cracked and placed in individual ramekins (or I like to use Poach Pods)

4 English muffins, toasted

4 green onions, sliced

Directions:

1. Prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the BBQ sauce). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the BBQ sauce and set aside.
2. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
3. To assemble, divide pulled pork evenly between the English muffin halves. Top with one poached egg and drizzle with hollandaise and green onion. Serve immediately.

Source: Adapted from my Mexican Eggs Benedict with Chipotle Hollandaise.