PULLED PORK BENNY & JALAPENO HOLLANDAISE
I absolutely love bennies!! There is something great about the combination of egg yolk, hollandaise sauce and just about anything in the world and there's more to them then ham, eggs and traditional hollandaise. I use a blender for the hollandaise, which I adore, because its virtually idiot-proof and easy. No need for clarified butter, whisking until your arm feels like it's going to fall off, the sauce separating...a pain in the ass and you won't be able to tell the difference.
Here's what you'll need
- 4 egg yolk (room temperature)
- 1 oz warm water
- Juice of 1/2 lemon
- 3 1/2 sticks of whole butter
- Jalapeno pureee (roast 3 whole jalapenos, puree with 1 tbsp fresh cilantro & 1 tbsp fresh parsley)
- 1 cup pulled pork (heated)
- 2 tbsp BBQ sauce
- 2 english muffins
- 2 large eggs
- salt and pepper
Making this hollandaise is really easy and serves two generously. First, you need to heat the butter until hot and foamy (must be at least 80° to cook the yolks). Then, toss the egg yolks and water into the blender and whirl for 5 seconds or so. With the blender on, drizzle in the butter in a steady and quick stream. Quickly add the lemon juice, jalapeno puree and season really well. That's it! You're done...just pour over your benny.
Poaching eggs only seems harder than it is. In reality, it's easier than an over easy egg. A deep frying pan is all you need. Fill it 3/4 of the way with water and bring to a boil, toss in a few glugs of vinegar and reduce the heat to medium-low. You want the water to be simmering, not at a rolling boil...no bubbles. Gently crack eggs into the water and let them rest. I like to spoon some of the hot water over the top to cook the yolks without having to flip them over. When you get your desired doneness, scoop them out.
- toast up the english muffins really well...you want them crunchy
- top with pulled pork, BBQ sauce, then a poached egg
- generous pour of jalapeno hollandaise
- serve with hashbrowns on the side
- fill a shot glass with extra sauce...just in case you need more