Pulled Pork Eggs Benny

When I asked my parents what their favorite breakfast recipes were, they both said EGGS BENNY! So it was a no-brainer that ahead of both Mother’s & Father’s Day we pull together some classic and original Eggs Benny recipes for each of them! This PP Eggs Benny is the perfect recipe for my dad who truly loves BBQing and smoking meats!

Pulled Pork Ingredients

• 1 Small Pork Roast

• 3/4 Cup BBQ Sauce of Choice

• 2-4 Tbsp. Hot Sauce

• 1-2 Tsp. Salt

• 1-2 Tsp. Pepper

• 1-2 Tsp. Garlic Powder

Eggs Benny Ingredients

• 2 English Muffins

• 4 Poached Eggs (our recipe uses the oven poaching method)

• 1 Packet of Hollandaise Sauce, prepared as per packaging

• 1/2 Cup Green Onion, chopped

• 6 Tbsp. of Water

• Cooking Spray

Directions

• In a small crockpot, combine all pulled pork ingredients, cover and cook on low for 5-6 hours. Once the pork is fully cooked, shred apart using 2 forks, allow to cook on low for 1 more hour, add additional spices or BBQ sauce if desired. My suggestion is to cook the pulled pork the day before, and then re-heat for an easy breakfast!

• Pre-heat oven to 350F degrees. Using a 6-cup muffin tin, spray 4 of them with cooking spray then spoon 1 tbsp. of water into the bottom of all 6. Crack a single egg into 4 of the 6 cups (you still want water in the others so they don’t burn). Bake for 10-12 minutes.

• While the eggs are cooking, prepare the hollandaise sauce as per the packaging! (We have tried making our own .. it just isn’t worth the time so packaged sauce it is!)

• The eggs will look watery but once you scoop them out the water runs off. While the eggs are cooking, split the muffins and toast, chop the green onions and warm the pulled pork.

• Once muffins are toasted, lay out, top with egg, then pulled pork then drizzle with desired amount of hollandaise sauce. Sprinkle with green onion and serve asap! It is fun to serve a pulled pork eggs benny with a side of coleslaw!