BBQ Pulled Pork Eggs Benedict

Ingredients

• Pulled pork (2 cups, cooked and shredded)
• BBQ sauce (3/4 cup, divided)
• Eggs (4 large)
• English muffins (2, split in half)
• Hollandaise sauce (1 cup, prepared (store-bought or homemade))
• Fresh parsley (2 tablespoons, chopped)
• Paprika (1 teaspoon)

Instructions

1. Preheat your oven to 300°F (150°C). Place the pulled pork in a covered dish and cook for about 4 hours until tender and easy to shred.
2. Once cooked, mix the pulled pork with 1/2 cup of BBQ sauce until well combined, and set aside.
3. While the pulled pork is cooking, prepare the hollandaise sauce according to package instructions or your preferred method. If making from scratch, whisk together egg yolks, lemon juice, and melted butter until thick and creamy, seasoning with salt and pepper to taste.
4. Once the hollandaise sauce is ready, gently stir in an additional 1/4 cup of BBQ sauce for a smoky twist that elevates the dish.
5. Toast the English muffin halves until golden brown and place them on a serving plate.
6. Top each muffin half generously with the BBQ pulled pork mixture, spreading evenly.
7. Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. For best results, create a gentle whirlpool in the water before adding the eggs.
8. Using a slotted spoon, remove the poached eggs from the water and place one egg on top of each muffin half with pulled pork.
9. Drizzle the BBQ hollandaise sauce over the eggs, ensuring each one is generously coated for maximum flavor.
10. Finally, sprinkle with paprika and chopped parsley before serving to add a pop of color and freshness.