Vegetarian Pulled Pork Eggs Benedict
Indulge in the ultimate brunch delight with this Vegetarian Pulled Pork Eggs Benedict, a creative twist on the classic recipe that’s perfect for vegans or anyone looking to elevate their morning meal. Featuring tender, smoky jackfruit as the star ingredient, this dish transforms the tropical fruit into a flavorful pulled pork alternative, seasoned with barbecue sauce, smoked paprika, and cumin. Fluffy poached eggs rest atop golden-toasted English muffins and are crowned with velvety homemade hollandaise sauce, bringing rich flavors to every bite. This satisfying recipe is a feast for the senses, with garnish-worthy fresh chives adding a vibrant finish. Whether you're catering to a vegetarian audience or simply craving an innovative spin on eggs benedict, this dish promises a hearty, gourmet experience ideal for brunch lovers everywhere. Keyword-rich and packed with versatility, this recipe will leave you reaching for seconds!
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Recipe Information
Ingredients
- 400 grams Canned young jackfruit
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin powder
- 1 cup Barbecue sauce
- 2 English muffins, halved
- 4 Large eggs
- 1 tablespoon White vinegar
- 125 grams Butter
- 2 Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh chives
Instructions
Drain and rinse the jackfruit, then pat dry with paper towels. Shred the jackfruit with your hands or a fork to create a 'pulled pork' texture.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, smoked paprika, and cumin powder, cooking for an additional 1 minute.
Add the shredded jackfruit to the skillet, followed by the barbecue sauce. Stir until well combined, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
Toast the English muffin halves until golden brown.
For the poached eggs, bring a saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and set aside on a paper towel-lined plate.
To make the hollandaise sauce, melt the butter over low heat in a saucepan. In a separate bowl, whisk together the egg yolks and lemon juice.
Place the bowl of egg yolks over a gently simmering pot of water (double boiler method) and whisk constantly, slowly drizzling in the melted butter. Continue to whisk until the sauce thickens, about 5 minutes. Season with salt and black pepper.
To assemble, place two toasted muffin halves on each serving plate. Top each with a generous scoop of jackfruit 'pulled pork', followed by a poached egg.
Drizzle the hollandaise sauce generously over the poached eggs. Garnish with chopped chives.
Serve immediately and enjoy this vegetarian twist on the classic eggs benedict.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1407 mg | 469% | |
| Sodium | 5461 mg | 237% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 105.0 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2608 mg | 55% | |
*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.
