Category: Pork, Recipes

May’s Hawaii Kalua Pork Eggs Benedict

Sometimes, you want more than a breakfast. Sometimes, when you have time, you want decadence, you want luxury, you want only the best. When these time arrive, you should pamper your pallet with May’s Hawaii Kalua Pork Eggs Benedict. Nothing, and we mean nothing, comes close to this breakfast item meant for Kings and Queens and you. Enjoy with fresh fruit, fine coffee, and maybe even an adult breakfast beverage, and you too will dine like royalty.


May’s Hawaii Kalua Pork Eggs Benedict

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Egg, Soy
Meal type Breakfast
Misc Serve Hot

Ingredients

  • 2 packets May's Hawaii Kalua Pork, 12 oz
  • 8 Large Eggs
  • 4 English Muffins
  • 2 cups Salted Butter
  • 1 tablespoon Tabasco
  • 1 tablespoon White Wine Vinegar
  • 1 teaspoon Ground Pepper
  • 1 teaspoon Dijon Mustard

Directions

Hollandaise Sauce
Step 1
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.
Step 2
Cut the two cups of butter into small chunks and add to a saucepan. Melt butter chunks on medium heat until thoroughly melted.
Step 3
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.
Completing Meal
Step 4
Separate the English muffin halves and toast. (Toast to your own preference). When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate.
Step 5
Poach the other four eggs. (Poach to your own preference)
Step 6
Preheat a sauté pan to a moderate heat, and heat up both 12 oz. packages of the May’s Hawaii Kalua Pork. Remove the May's Hawaii Kalua Pork and place 3 oz. on top of each toasted muffin half.
Step 7
Arrange the drained and trimmed poached egg on top of May's Hawaii Kalua Pork and finally spoon the warmed Hollandaise sauce over the poached eggs.