Ingredients:
Pulled pork, as needed (preferably homemade)
Barbecue sauce, as needed (preferably homemade)
Poached eggs
Spinach
English muffins
White vinegar or lemon juice (1 teaspoon per cup of water)
Mayonnaise
Butter and jam (optional)
Poached eggs:
Poaching eggs is a delicate task. You want them to be somewhat firm on the outside, while retaining a liquid, runny, yolk. First: use fresh eggs. Take your eggs from the fridge and crack them into individual cups or small mixing dishes. Then let them rise to room temperature while your water heats up. Do not season them prior to cooking.
Bring a pot of water to an "almost boil" over medium high heat. Do NOT salt your water. Salt will cause your egg to disperse instead of sticking together. Do add a small amount of vinegar (or lemon juice) to your water. The vinegar will acidulate your water and cause the eggs to stay together rather than completely dispersing.
Once your water is "almost boiling"; which means that you see the little bubble streams rising in the water, but a full rolling boil has not begun, slowing add your eggs to the water. Add the eggs by partially submerging the dish containing the egg into the water and allowing the egg to gently fall from the dish. Haphazardly plopping your eggs into the bath will cause them to break apart and may even bust your yolk-a crime against eggs.
Room temperature eggs should only need to be cooked for approximately 2 1/2 minutes. I typically remove the water from heat and allow my eggs to cook in the water bath for about 2-3 minutes. Use a slotted spoon to gently remove your eggs from the water bath.
While you wait for your water to boil, you should pop your muffins into the toaster. This is also the perfect time to heat up your pulled pork by placing it in the microwave for approximately a minute.
Spread a thin layer of mayonnaise on your toasted muffin. Top with spinach and your pulled pork. Gently top with a poached egg and cover in your home made barbeque sauce.
If serving a single egg Benedict, reserve the top part of the muffin. Spread butter on it, and serve alongside your Benedict.
Summer. Barbecues, sunshine, lazy brunches. This is also the perfect time of year to create the ultimate brunch dish: the pulled pork Benedict. Poached eggs, homemade pulled pork and home made barbecue sauce put a delectable Southern spin on the traditional brunch dish. Serve with Bakon bloody marys, and you will be the star of your summer brunch gathering.
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