Heart-Healthy Pulled Pork Eggs Benedict
Elevate your brunch game with this Heart-Healthy Pulled Pork Eggs Benedict, a nutritious twist on the classic dish! Featuring tender, slow-cooked lean pork tenderloin seasoned with a blend of garlic, onion powder, and smoked paprika, this recipe delivers all the flavor without sacrificing heart health. Whole grain English muffins serve as the perfect base, topped with sautéed spinach, a delicate poached egg, and a creamy avocado-Greek yogurt sauce that adds a burst of freshness. The dish is finished with juicy cherry tomato halves for a pop of color and added nutrients. With a balance of high-protein, fiber-rich ingredients and bold flavors, this lighter take on Eggs Benedict is sure to impress both your taste buds and your waistline. Perfect for brunch gatherings or a satisfying weekend treat, this recipe guarantees wholesome indulgence with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Lean pork tenderloin
- 250 ml Low-sodium chicken broth
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 pieces Whole grain English muffins
- 4 pieces Eggs
- 2 tbsp Vinegar
- 1 large Avocado
- 1 tbsp Lemon juice
- 60 g Greek yogurt
- 100 g Fresh spinach leaves
- 100 g Cherry tomatoes
- 1 for spraying Olive oil cooking spray
Instructions
Preheat your slow cooker and add the pork tenderloin. Pour the low-sodium chicken broth over the pork.
Sprinkle onion powder, garlic powder, smoked paprika, salt, and black pepper evenly over the pork.
Cover and cook on low for around 4 to 5 hours, until the pork is tender and easy to shred.
Once cooked, remove the pork and shred it using two forks.
While the pork is cooking, split and lightly toast the whole grain English muffins.
Fill a saucepan with water and bring it to a gentle simmer. Add the vinegar.
Crack each egg into a small bowl and gently slide them into the simmering water. Poach eggs for about 3-4 minutes until the whites are set, then remove with a slotted spoon.
For the avocado sauce, blend the avocado, lemon juice, and Greek yogurt in a food processor until smooth. Season with a pinch of salt and pepper, if desired.
In a pan, lightly coat with olive oil cooking spray and sauté fresh spinach leaves until wilted.
To assemble the Benedict, place a handful of sautéed spinach on each English muffin half.
Top the spinach with a portion of shredded pork, and then place a poached egg on top.
Drizzle the avocado sauce over the eggs and finish with halved cherry tomatoes. Serve warm.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 12.5 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 544 mg | 42% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4507 mg | 96% | |
*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.
