I saw a recipe similar to these on a menu and set out to replicate it. I’m not sure how close I came, but we loved them!
LUAU BENEDICTS
1 English muffin per person
2 eggs per person
enough leftover sweet and sour pulled pork
hollandaise sauce
- Prepare Hollandaise sauce.
- Toast English muffins.
- Poach eggs.
- Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
- Enjoy.
HOLLANDAISE SAUCE
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired
- Heat butter in a heavy saucepan until hot and foamy, but not browned.
- In a small bowl, whisk or beat egg yolks with lemon juice, salt, and hot sauce.
- Gradually beat in butter, then water.
- Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
- Serve immediately or let stand over warm water for up to 30 minutes.
- If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2/3 cup of hollandaise sauce.
These were a really nice variety on the same old thing – I hope you enjoy them.
Chris Lilly was telling me about his favorite new recent dish, an eggs benedict that uses sliced smoked beef brisket. I bet that your luau ones are just as good with pulled pork.
I have two 7 lb pork butts in the fridge and I’m on the fence about smoking them today. This pushes me in the positive direction.
Yummm… with poached egg and and your hollandaise sauce …pure delish!