Low Sodium Pulled Pork Eggs Benedict
Indulge in a savory twist on a classic brunch favorite with this Low Sodium Pulled Pork Eggs Benedict. Perfect for healthier meal planning, this recipe combines tender, slow-cooked pulled pork layered atop toasted whole wheat English muffins, all crowned with velvety homemade Hollandaise sauce and perfectly poached eggs. Seasoned with fragrant spices like paprika, garlic, and onion powder, the pulled pork is slow-cooked in low-sodium chicken broth and apple cider vinegar for a flavorful and tender finish. The creamy Hollandaise sauce gets a zesty lift from fresh lemon juice and a hint of cayenne, while a final sprinkle of fresh chives and parsley adds a pop of color and freshness. Ready in just under 8 hours with minimal prep work, this dish is an excellent option for a weekend brunch or a hearty breakfast for dinner.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 0.5 cup Apple cider vinegar
- 1 cup Chicken broth, low sodium
- 4 pieces Whole wheat English muffins
- 8 pieces Large eggs
- 1 tablespoon White vinegar
- 0.5 cup Unsalted butter
- 3 pieces Egg yolks
- 1 tablespoon Lemon juice
- 0.125 teaspoon Cayenne pepper
- 2 tablespoons Chives, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
1. Prepare the pulled pork: In a small bowl, mix together paprika, garlic powder, onion powder, and black pepper. Rub this mixture all over the pork shoulder.
2. Place the pork in a slow cooker, and add apple cider vinegar and chicken broth. Cover and cook on low for 8 hours, until the meat is tender and easily shreds with a fork.
3. Once cooked, remove the pork from the slow cooker and shred using two forks. Set aside and keep warm.
4. Split the whole wheat English muffins and toast them until golden brown. Set aside.
5. Poach the eggs: Bring a large saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and gently tip into the water. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
6. Make the Hollandaise sauce: Melt the unsalted butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, and cayenne pepper. Blend on medium speed until smooth. With the blender running, slowly add the melted butter until the sauce is thick and creamy.
7. Assemble the Eggs Benedict: Place half of an English muffin on each plate. Top each with a generous amount of pulled pork, a poached egg, and a few spoonfuls of Hollandaise sauce.
8. Garnish with chopped chives and parsley. Serve immediately.
Nutrition Facts
Calories |
4050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.3 g | 372% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2891 mg | 964% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 9.9 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 790 mg | 61% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3579 mg | 76% | |
*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.
