Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Eggs Benedict with Pulled Pork and Chipotle Hollandaise

Posted by Mary M. on February 21, 2013

Pork butts don't really come in a size "small". But that means something heavenly to your aching feet the next day. Leftovers. The more the merrier, right? The trick is, what do you do with those delicious pulled pork leftovers? How about Eggs Benedict with Pulled Pork and Chipotle Hollandaise? Yeah baby. Sounds like the perfect recipe for a lovely Saturday brunch.

Eggs Benedict is traditionally composed of 3 components: ham, a poached egg and unctuous hollandaise sauce. We punched it up by swapping out the ham for Traeger's Pulled Pork and adding some heat with chipotle peppers in the hollandaise.

First, make the hollandaise sauce. You can use your favorite hollandaise sauce recipe. I love Daphna Rabinovitch's Classic Hollandaise Recipe. It's a quick recipe that is easy to rock so long as you keep on whiskin'. I tweaked her recipe by adding some chipotle peppers in adobo sauce - which are the perfect compliment and best friend to that smoky pulled pork!

Chipotle Hollandaise Sauce

Prep Time: 10 minutes

Cooking time: 5 minutes

Ingredients:

3/4 cup unsalted butter

3 egg yolks

1 tablespoon water

1 tablespoon lemon juice

salt & pepper

1 teaspoon to 1 tablespoon chipotle peppers in adobo sauce

 

Cut off 2 tablespoons of butter and cut them into small pieces and keep in the fridge. Melt the remaining butter and keep it warm.

In a heat-proof bowl, beat the egg yolks until thick and pale, about 5 minutes. This may be a test of your arm muscles. My weak arms had to take a couple of breaks periodically and switch hands.

Whisk in the water, lemon juice and 1 tablespoon of the cold butter.

Set the bowl over a pot of barely simmering water and keep whisking until the mixture thickens, about 5 minutes. When it's thick, you'll start to see the bottom of the bowl  between strokes with the whisk.

Remove the bowl from the heat and immediately whisk in the remaning 1 tablespoon of cold butter to stop the cooking of the egg yolks. In little drips, slowly pour the melted butter into the mixture and whisk until all the butter is added and the sauce is silky-smooth. In this instance the saying, 'Slow and steady wins the race.' completely applies.

If the sauce is too thick, add 1 to 2 tablespoons of warm water to thin it out.

Taste the sauce and season it with salt and pepper and 1 teaspoon to 1 tablespoon of chipotle in adobo sauce. (depending on your heat index love) By the time I decided it was at that perfect smoky and spicy level I had added just about 1 tablespoon of chipotles.

Submerge the bottom of the bowl in warm water to keep the sauce warm while you poach your eggs.

 

Poached Eggs

Poached eggs are another one of those culinary feats that appear so complicated but are easy and so delicious. All you need are your eggs (the Hollandaise recipe above probably makes enough for 4-6 eggs), water and a little bit of lemon juice or vinegar. (Alton Brown has some great tips here.)

First fill a pot with water and bring it to a boil on the stove. Add in 1 teaspoon of vinegar or lemon juice for roughly every cup of water. The acidulated water helps the egg stay together as it cooks.

Next, crack the egg into a large spoon.

Once the water is boiling gently, use the handle of a spoon to stir the water into a circle. Then carefully slide the egg in the center of the pan, putting the spoon right on top of the water as you slide it in like a baby into bathwater.

If you like runny yolks, which are my Achilles' heel, cook the eggs for about 2-3 minutes. If you like a well-cooked yolk let them go for 4-5 minutes. Use a slotted spoon to pull out the eggs.

Now you are ready to assemble. I thought it would be best to have a crunchy piece of bread to sop up all the delicious gooey-ness from the hollandaise, yolk and the juices from the smoked pork perfection. A good crusty roll or ciabatta bread toasted on your Traeger would be perfect but all I had handy was some homemade bread, so it did the trick.

Layer the bread with the reheated leftover pulled pork, the poached egg and finally the chipotle hollandaise on top.

My favorite parts of the pulled pork are the crunchy burnt ends, so I couldn't help but load them up on the toasted bread.

The best moment is that first cut when the egg yolk breaks and that solid gold mixes with the spicy hollandaise and smoky pulled pork, all to be gathered by the crunchy bread. Each bite will remind you of why you are so glad you've got that Traeger.

You can find a printer-friendly recipe here:

Eggs Benedict with Pulled Pork and Chipotle Hollandaise.pdf (54.72 kb)