CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

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Carnitas Eggs Benedict with Chipotle Hollandaise image

Don't know what to make with your leftover carnitas? Turn it into a savory breakfast with a Mexican twist that is sure to satisfy your guests. Garnish with cilantro and pickled red onion, if desired.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 11

¾ pound carnitas (cooked pulled pork)
4 English muffins, split
3 avocados, pitted and peeled
½ lime, juiced
salt to taste
½ cup salted butter
1 (.9 ounce) package hollandaise sauce mix (such as Knorr®)
1 cup milk
½ teaspoon chipotle powder
1 tablespoon white vinegar
8 large eggs

Steps:

  • Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place carnitas in a single layer on the prepared baking sheet.
  • Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
  • Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
  • Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
  • Return carnitas and English muffins to the oven to keep warm until needed.
  • Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
  • Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
  • Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
  • Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

Nutrition Facts : Calories 917.3 calories, Carbohydrate 51.2 g, Cholesterol 496 mg, Fat 64.2 g, Fiber 10.4 g, Protein 39.3 g, SaturatedFat 25 g, Sodium 1338.2 mg, Sugar 4.8 g

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