Southern Eggs Benedict
A southern twist on Eggs Benedict with pulled pork and biscuits.
- 4 egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- pinch of cayenne pepper
- pinch of salt
- 8 eggs
- 2 teaspoons white vinegar
- 4 purchased or homemade biscuits
- 2 cups purchased or homemade pulled pork
- parsley for garnish, optional
In a stainless steel bowl whisk the egg yolks and lemon juice until thickened and doubled in volume.
Place the bowl over a saucepan of barely simmering water. Make sure the water does not touch the bottom of the bowl. If the eggs get too hot they will scramble.
Very slowly drizzle the melted butter in while continuously whisking. When all the butter has been added and the sauce is thickened and doubled in volume, remove from the heat and whisk in cayenne and salt. Keep warm until ready to serve. If sauce gets too thick before serving, add a little warm water.
Fill a sauté pan with a couple inches of water and bring to a simmer. Add vinegar.
Crack eggs one at a time into a teacup or small bowl. Slowly lower teacup into water and slide egg into water. You can use a spoon to push the egg whites closer to the center of the egg.
Let eggs poach for 3 to 3 1/2 minutes and remove with a slotted spoon to a paper towel lined plate. Season to taste with salt and pepper.
For each plate, split a biscuit in half. Top each biscuit half with 1/4 cup pulled pork. Place poached eggs on top of pork and drizzle with hollandaise sauce.