Low Fat Pulled Pork Eggs Benedict
Looking for a creative and nutritious twist on brunch staples? This Low Fat Pulled Pork Eggs Benedict promises to impress with its flavorful slow-cooked pork tenderloin, tangy Greek yogurt-based hollandaise sauce, and perfectly poached eggs nestled on whole wheat English muffins. By swapping traditional high-fat ingredients for wholesome alternatives like low-fat Greek yogurt and lean pork tenderloin, this recipe offers a health-conscious indulgence without sacrificing richness or taste. With a tantalizing hint of spice from sriracha and a garnish of vibrant fresh chives, every bite is a symphony of flavors. Perfect for weekend gatherings or an elevated breakfast treat, this dish celebrates bold taste while keeping things light and balanced.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 medium onion
- 3 garlic cloves
- 1 cup chicken broth, low sodium
- 2 tbsp balsamic vinegar
- 1 tsp paprika
- 0.5 tsp black pepper
- 0.5 tsp salt
- 4 whole wheat English muffins
- 4 large eggs
- 1 tbsp white vinegar
- 0.5 cup low-fat plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 0.5 tsp sriracha sauce
- 2 tbsp fresh chives
Instructions
To prepare the pulled pork, slice the onion and mince the garlic. Place them at the bottom of a slow cooker.
Add the pork tenderloin on top of the onion and garlic.
Pour chicken broth and balsamic vinegar over the pork. Sprinkle paprika, black pepper, and salt.
Cover and cook on low for 4-5 hours until the pork is tender and can be easily shredded with a fork.
Once cooked, remove the pork and shred using two forks. Return the shredded pork to the slow cooker to absorb the juices.
Prepare the hollandaise sauce by combining Greek yogurt, lemon juice, Dijon mustard, and sriracha in a small saucepan over medium heat. Whisk constantly until the mixture is smooth and warmed through. Do not let it boil. Adjust seasoning to taste, then remove from heat.
For poaching the eggs, fill a large saucepan with water and add white vinegar. Bring to a gentle simmer.
Crack each egg into a small bowl or cup. Create a gentle whirlpool in the water and slowly pour eggs into the center. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.
Toast the English muffins on a baking sheet under a broiler or in a toaster until lightly browned.
To assemble, place a portion of pulled pork on each half of the English muffin, followed by a poached egg.
Drizzle the hollandaise sauce over the eggs and garnish with chopped fresh chives.
Serve immediately.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 4441 mg | 193% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 25.4 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 686 mg | 53% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3043 mg | 65% | |
*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.
