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Perfect BBQ Pulled Pork Benedict Recipe Easy Homemade Hollandaise

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A comforting brunch dish combining smoky pulled pork with classic eggs benedict elements and a smooth, easy homemade hollandaise sauce. Perfect for impressing guests or enjoying a special weekend meal.

Ingredients

Scale
  • 1 1/2 cups cooked pulled pork (smoky, tender – leftover or freshly made)
  • 2 English muffins, split and toasted (or your favorite bread base)
  • 4 large eggs (room temperature for easier poaching)
  • Fresh chives or parsley, chopped (for garnish)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (melted and warm)
  • Pinch of cayenne pepper or smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Salt and pepper for the pulled pork (if needed)
  • Butter or oil for toasting the muffins

Instructions

  1. Prepare the Hollandaise Sauce (about 10 minutes): Fill a saucepan with about 2 inches of water and bring to a gentle simmer over medium-low heat.
  2. In a heatproof bowl, whisk together 3 egg yolks and 1 tbsp fresh lemon juice until the mixture is light and frothy.
  3. Place the bowl over the simmering water (do not let the bowl touch the water) and whisk constantly. Slowly drizzle in the 1/2 cup melted warm butter in a thin stream, whisking all the while.
  4. Continue whisking until the sauce thickens and doubles in volume, about 3-5 minutes. Remove from heat and whisk in a pinch of cayenne, salt, and pepper to taste.
  5. Keep the sauce warm by placing the bowl in a warm water bath or covering loosely with foil. If the sauce gets too thick or starts to separate, whisk in a teaspoon of warm water to bring it back together.
  6. Toast the English Muffins (5 minutes): Split the muffins and toast them until golden and slightly crisp. Use a toaster or toast them in a skillet with a little butter for extra flavor.
  7. Poach the Eggs (about 5-6 minutes): Fill a large saucepan with water and add a splash of vinegar.
  8. Bring water to a gentle simmer and create a soft whirlpool with a spoon.
  9. Crack each egg into a small cup, then gently slide into the water.
  10. Cook for 3-4 minutes for runny yolks or a minute longer for slightly firmer yolks.
  11. Use a slotted spoon to carefully remove the eggs and drain on a paper towel.
  12. Warm the Pulled Pork (3-4 minutes): In a small skillet, warm the pulled pork over medium heat just until heated through. Season lightly with salt and pepper if needed.
  13. Assemble the Benedict (2 minutes): Place toasted English muffin halves on plates.
  14. Top each half with a generous mound of warm pulled pork.
  15. Carefully place a poached egg on top of the pork.
  16. Spoon velvety hollandaise sauce over the eggs and garnish with chopped chives or parsley.
  17. Serve immediately while the eggs are warm and the hollandaise is silky.

Notes

Use fresh eggs for best poaching results. Keep hollandaise sauce warm but off direct heat to avoid thickening or curdling. If sauce breaks, whisk in a teaspoon of warm water to bring it back together. For gluten-free, substitute English muffins with gluten-free bread or grilled polenta slices. For dairy-free hollandaise, use vegan butter substitutes and omit lemon juice if preferred.

Nutrition

Keywords: BBQ pulled pork, eggs benedict, hollandaise sauce, brunch recipe, pulled pork benedict, homemade hollandaise, easy brunch, smoky pulled pork

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