Whole30 Pulled Pork Eggs Benedict
Elevate your breakfast or brunch game with this flavorful Whole30 Pulled Pork Eggs Benedict, a protein-packed twist on the classic dish that’s both paleo-friendly and entirely gluten-free. Succulent slow-cooked pulled pork, infused with a smoky blend of spices, sits atop tender roasted sweet potato rounds, providing a hearty and wholesome base. Crowned with perfectly poached eggs and a creamy homemade hollandaise sauce crafted with ghee for a rich, buttery finish, this dish is bursting with bold flavors and nourishing ingredients. Garnished with fresh chives, this stunning recipe is perfect for anyone looking to indulge guilt-free while following the Whole30 lifestyle. With its delicious combination of textures and savory, tangy notes, this recipe promises to be a crowd-pleaser for any breakfast table or special occasion.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Sweet potatoes
- 2 tablespoons Olive oil
- 8 large Eggs
- 2 tablespoons Apple cider vinegar
- 1 cup Ghee
- 3 large Egg yolks
- 2 tablespoons Lemon juice
- 1 pinch Cayenne pepper
- 2 tablespoons Chives
Instructions
Season the pork shoulder with salt, black pepper, onion powder, garlic powder, and paprika. Rub the spices evenly over the meat.
Place the pork shoulder in a slow cooker and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
While the pork is cooking, preheat the oven to 400°F (200°C).
Peel and slice the sweet potatoes into 1/2-inch-thick rounds. Place on a baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper.
Roast the sweet potato rounds in the oven for 20-25 minutes, flipping halfway through, until tender and slightly brown.
For the hollandaise sauce, melt the ghee in a small saucepan over low heat.
In a blender, combine egg yolks, lemon juice, and cayenne pepper. Blend until smooth.
With the blender running at low speed, slowly drizzle the melted ghee into the egg mixture until fully combined and thick. Adjust seasoning with salt to taste.
Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add apple cider vinegar.
Crack each egg into a small bowl, then gently slide into the simmering water. Poach eggs for about 3-4 minutes or until whites are set but yolks are runny.
To assemble, place a few sweet potato rounds on each plate. Top with a generous portion of pulled pork.
Place a poached egg on top of each pork-topped sweet potato round.
Drizzle with hollandaise sauce and garnish with chopped chives.
Serve immediately and enjoy!
Nutrition Facts
Calories |
5349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.9 g | 527% | |
| Saturated Fat | 203.1 g | 1015% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3482 mg | 1161% | |
| Sodium | 6159 mg | 268% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 19.3 g | ||
| Protein | 278.9 g | 558% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 654 mg | 50% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4018 mg | 85% | |
*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.
