AmericanBrunch

Recipe Story

origins & traditions

This innovative take on Eggs Benedict combines the richness of traditional brunch fare with the smoky, savory flavors of slow-cooked pulled pork. The pork is braised in a Dutch oven until fork-tender, then nestled beneath perfectly poached eggs and draped with velvety hollandaise sauce. Each bite delivers a harmonious blend of textures and tastes—crispy muffin base, succulent meat, runny yolk, and buttery sauce. This dish elevates weekend brunch to new heights, offering a satisfying meal that bridges the gap between breakfast comfort and lunch heartiness. Perfect for feeding a crowd or treating yourself to restaurant-quality cuisine at home.

Instructions

step by step

0/10 done

Season pork shoulder with salt, black pepper, paprika, and cumin.
Heat olive oil in Dutch oven over medium-high heat and sear pork on all sides until golden brown, about 3-4 minutes per side.
Add sliced onions, minced garlic, and bay leaves to the pot. Pour in 2 cups water.
Cover and transfer to preheated 325°F oven. Braise for 3 hours until pork is fork-tender.
Remove pork and shred with two forks. Reserve cooking liquid and reduce in a saucepan until thickened.
While pork rests, prepare hollandaise: melt butter in double boiler.
Whisk egg yolks with lemon juice in a bowl. Slowly drizzle in melted butter while whisking constantly until thick and creamy. Season with salt and cayenne.
Bring a large pot of water to gentle simmer, add white vinegar. Create a whirl with a spoon and crack eggs into the center. Poach for 3-4 minutes.
Toast English muffins until golden.
Assemble: place muffin halves on plates, top with pulled pork, poached eggs, and hollandaise sauce. Garnish with fresh parsley.

Dutch Oven Pulled Pork Eggs Benedict

4.6 (41)

A hearty twist on the classic Benedict featuring tender pulled pork, perfectly poached eggs, and creamy hollandaise sauce served over toasted English muffins for an indulgent brunch experience.

medium

3h 30m

6 servings

Ingredients

0 of 15 checked

Main

1200 grams Pork Chops, pork shoulder cut
6 pieces Eggs, poached

Hollandaise

8 tablespoons Butter, melted
1 pieces Lemon, juiced

Braising

1 pieces Onions, sliced
4 cloves Garlic, minced
2 pieces Bay Leaves, whole

Cooking

2 tablespoons Olive Oil

Seasoning

2 teaspoons Paprika
1 teaspoons Cumin, ground
2 teaspoons Salt
1 teaspoons Black Pepper, freshly ground
1/4 teaspoons Cayenne (optional)

Poaching

1 tablespoons Vinegar White

Garnish

2 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•For the best hollandaise, ensure butter is warm but not hot to prevent scrambling the eggs.

•If sauce breaks, whisk in a teaspoon of warm water.

•The pork can be prepared a day ahead and reheated gently.

•Fresh eggs poach best—the whites hold together better.

•Create a gentle whirlpool in the water before adding eggs to help them form neat shapes.

•Leftover pulled pork makes excellent sandwiches or tacos.

Variations & Substitutions

make it your own

•For a smokier flavor, add a teaspoon of smoked paprika to the pork rub.

Storage & Reheating

keeping it fresh

Storage

Store leftover pulled pork in an airtight container with some cooking liquid for up to 4 days in the refrigerator. Hollandaise sauce is best fresh but can be kept warm in a thermos for up to 2 hours. Do not store poached eggs; prepare fresh when serving.

Reheating

Reheat pulled pork in a covered dish in a 300°F oven for 15-20 minutes, or microwave in 30-second intervals with a splash of water. Hollandaise cannot be reheated successfully; prepare fresh. Never reheat poached eggs.