Category: News & Events

Living 808 – Kailua Pork Eggs Benedict


  • 2- 12 oz. Packages of May’s Kalua Pork
  • 8 Large Eggs
  • 4 English Muffins
  • 2 Cups of Salted Butter
  • 1 Tbsp. Tabasco Sauce
  • 1 Tbsp. White Wine Vinegar
  • 1 Tsp. Ground Black Pepper
  • 1 Tsp. Dijon Mustard

To make the Hollandaise sauce:

Separate four eggs in a bowl, using only the four egg yolks. With a hand whisk, slowly whisk the white wine vinegar, Tabasco sauce, Dijon mustard, and ground black pepper. Whisk all the ingredients until they have blended together with the yolks.

Cut the two cups of butter into small chunks and add to a saucepan. Melt butter chunks on medium heat until thoroughly melted.

Slowly whisk in the hot, melted butter into the egg yolk mixture. Make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs. This will form the sauce.

If the sauce begins to separate, add 2 tsp. of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.

Once all of the melted butter has been added, and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency.

Add more salt and pepper if required.

Remove from the heat and keep the sauce warm before serving for up to 30 minutes


Preheat a sauté pan to a moderate heat, and heat up both 12 oz. packages of the May’s Kalua Pork.

Separate the English muffin halves and toast. (Toast to your own preference.)
Poach the other four eggs. (Poach to your own preference)

When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate.

Remove the Kalua pork and place 3 oz. on top of each toasted muffin half.
Arrange the drained and trimmed poached egg on top of Kalua pork and finally spoon the warmed Hollandaise sauce over the poached eggs. Serve immediately.