Sunny's Pulled Pork Eggs Benedict
- Level: Easy
- Yield: 4 servings
- Total: 35 min
- Active: 15 min
Ingredients
Tomatoes:
8 slices tomato (1/2 inch thick)
Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
Red chili flakes, as needed
Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons adobo sauce
Assembly:
2 English muffins, halved and lightly toasted
1 1/4 cups pulled pork, heated
4 poached jumbo eggs (see Cook's Note)
2 scallions, sliced
Directions
- For the tomatoes. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil.
- Place the tomato slices on the prepared baking sheet, drizzle with olive oil and sprinkle with salt, pepper and red chili flakes. Roast until the tops are slightly charred and shriveled, 15 to 20 minutes.
- For the sauce. In a small bowl, mix the sour cream, mayonnaise and adobo sauce.
- For the assembly: Place the muffins on separate plates cut-side up. Top with the tomato slices, pulled pork, poached eggs, a drizzle of sauce and a sprinkle of scallions.
Cook’s Note
To poach eggs my way: In a large pot on high heat, bring at least 4 inches of water to a boil. Lower the heat until the water is at a low simmer. Crack 1 egg into a small bowl. Spray a ladle with cooking spray and pour the egg into the ladle. Gently dip the ladle into the simmering water, holding it just above the level of the water so none seeps into the ladle. Cook like this until a light film of white forms on the outer edge of the egg, around a minute. Then, gently and slowly tilt the ladle into the water, allowing the egg to follow. Dry out the ladle and repeat for the remaining 3 eggs. Cook until all the whites are opaque. Remove with a slotted spoon, patting the bottoms dry on a paper towel. Tip: If you're making plenty, transfer to an ice bath after poaching, then when ready to serve, dunk them in the still-simmering water for a few seconds to reheat.