Dairy-Free Pulled Pork Eggs Benedict
Elevate your breakfast game with this irresistible Dairy-Free Pulled Pork Eggs Benedict recipe—a delicious twist on a classic brunch favorite! Tender pulled pork takes center stage, layered atop toasted English muffins and crowned with perfectly poached eggs. Instead of traditional hollandaise, this recipe features a luscious dairy-free version made with creamy almond milk and rich coconut oil, emulsified to perfection for a silky finish. The dish is topped with vibrant paprika and fresh parsley, adding bright flavor and color. With a balance of hearty, tangy, and savory notes, this dairy-free delight is perfect for those with dietary restrictions or anyone looking to try something new! Ready in just over an hour, this wholesome, flavorful recipe is sure to impress at your next brunch gathering.
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Recipe Information
Ingredients
- 500 grams Pulled pork
- 4 units English muffins
- 8 units Eggs
- 2 tablespoons Apple cider vinegar
- 1 cup Coconut oil
- 1 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Fresh parsley
- 4 cups Water
Instructions
1. Prepare the pulled pork by heating it in a saucepan over medium heat until warm. Keep it warm on low heat until ready to serve.
2. To make the dairy-free hollandaise sauce, melt the coconut oil in a saucepan over low heat and set aside.
3. In a blender, combine the unsweetened almond milk, lemon juice, dijon mustard, salt, and white pepper. Blend on medium speed for 30 seconds.
4. With the blender running on low speed, slowly stream in the melted coconut oil. Continue blending until emulsified and smooth.
5. Adjust seasoning if needed, then keep the hollandaise sauce warm by placing the blender jug in a bowl of warm water while you poach the eggs.
6. Fill a large saucepan with 4 cups of water and bring it to a gentle simmer. Add the apple cider vinegar.
7. Crack each egg into a small bowl or ramekin. Carefully create a whirlpool in the simmering water using a spoon, then gently slide each egg into the center of the whirlpool. Cook for about 3-4 minutes for soft poached eggs.
8. Remove the eggs with a slotted spoon and drain on paper towels.
9. Lightly toast the English muffins in a toaster or under a broiler until golden brown.
10. Assemble the Eggs Benedict by placing a toasted English muffin on each serving plate. Top each muffin with a generous portion of pulled pork.
11. Place a poached egg on top of the pulled pork, then drizzle the dairy-free hollandaise sauce over the top.
12. Garnish each serving with a sprinkle of paprika and fresh parsley.
13. Serve immediately and enjoy your Dairy-Free Pulled Pork Eggs Benedict!
Nutrition Facts
Calories |
4741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.3 g | 472% | |
| Saturated Fat | 229.6 g | 1148% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 1838 mg | 613% | |
| Sodium | 7123 mg | 310% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 26.5 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 899 mg | 69% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
