Pork Benedict with BBQ Hollandaise
Serves 4 to 8
INGREDIENTS
BBQ Hollandaise:
3 large egg yolks
2 teaspoons water
2 tablespoons fresh lemon juice
2 tablespoons Memphis Mop BBQ Sauce (see below)
½ teaspoon dry mustard
½ teaspoon ancho chile powder
¼ teaspoon chipotle chile powder
½ cup unsalted butter, melted Kosher salt
Freshly ground black pepper
Poached eggs:
2 cups water
2tablespoon distilled white vinegar
2 teaspoon kosher salt
8 large eggs
4slices Texas toast (see note below)
4 tablespoons unsalted butter, at room temperature
2pounds leftover pulled pork, heated Chopped chives
DIRECTIONS
Prepare the BBQ Hollandaise: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, vigorously whisk the egg yolks with the water until the mixture thickens, 3to 4minutes. Remove the bowl from the heat and stir in the lemon juice, BBQ sauce, dry mustard and ancho and chipotle powders. Slowly whisk in the melted butter until the mixture thickens. Season with salt and black pepper to taste. Keep the sauce warm over gently simmering water, whisking occasionally, until ready to serve. Poach the eggs: In a medium-sized saucepan, heat the water, vinegar and salt to a boil, then lower the heat to between 170 and 180 degrees. Working 1 at a time, crack an egg into a small bowl or cup. Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, place the bowl close to the surface of the hot water and gently slip the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, about 3 minutes. Remove the egg with a slotted spoon and set it on a clean kitchen towel or a layer of paper towels to drain off as much liquid as possible. Repeat with the rest of the eggs.
While the eggs cook, toast the bread slices. Coat one side of each slice with 1 tablespoon butter.
To assemble the Benedicts, top each buttered toast slice with 1⁄2 cup of the pulled pork, then 2 poached eggs. Spoon 1 tablespoon of the BBQ Hollandaise over each egg and garnish with the chopped chives.
Note: Texas toast, despite its name, is not toasted prepackaging. It is a fresh loaf of bread that is sliced twice as thick as regular bread.
“Everyone brings something different to a recipe. So, I thought, ‘Let’s put it out there and see what people do.’ Ultimately, I just want people to get into the kitchen and cook. And this book will help them incorporate more barbecue into their cooking.”
— Pitmaster Ray Sheehan about why he revealed his award-winning recipes in a cookbook