Kalua Pork Eggs Benedict With Sriracha Hollandaise Sauce. Hawaiian style eggs benedict!
I don’t always go out for brunch, but when I do, I order Eggs Benedict.
For some reason to me, Eggs Benedict just screams ” brunch”. Well maybe not screams, more of a loud shout, but do people really make this on a regular basis at home? Or do they wait for special occasions like Mother’s Day to go out to brunch and order mimosas, Eggs Benedict and Belgian waffles plied high with whipped cream and berries? I would make them more often if they didn’t require just about every pan I own to make them. I am pretty sure I could streamline that but for some reason I am incapable and must really love washing lots of dishes. Not.
I love eating Eggs Benedict but making them can be a bit intimidating. So many elements that need to be ready at the same time. Plus poaching eggs is NOT one of my strongest skills in the kitchen. I decided to go to the interwebs to look for a good tutorial yesterday and my friend Megan from the fabulously photographed and hysterically written blog, Wanna Be a Country Cleaver, has a PERFECT how to poach and egg tutorial. I was all over it. And she has a killer avocado eggs benedict recipe to go with. avocado eggs benny? dude. Yum. So using that tutorial with some extra tips from my friend Claudette of Cavegirl Confections ( who is a professionally educated and trained chef and pastry chef) I poached eggs perfectly!! Go me!
I have to say it was a little nerve wracking as I gently set the egg into the pan of water hoping it wouldn’t stick to the side or have the egg white go everywhere and make a huge mess ( Like every other time I have poached eggs in the past) plus making sure they were cooked enough and not over cooked!! It was also nerve wracking to decide which one to cut open and have the yolk run out for perfect pics. Turns out – after I was happy with my pics and started to shove this in my fave the egg that I didn’t cut open for the pics, the yolk poured out perfectly. Better luck next time I guess.
My inspiration for these is from a fabulous cafe in Kailua, Oahu, Hawaii called Cinnamons that serves Kalua Pork Eggs Benedict and these AMAZING guava chiffon pancakes ( which I want to try to recreate one day) and since I can’t be in Hawaii for Mother’s day I am making the Eggs Benedict at home. So worth the 85 pots and pans I use. Ok maybe not 85, but its a lot. Traditional Eggs Benedict are made with ham or Canadian bacon, and while that is good, I prefer Kalua pork. The salty shredded Hawaiian style piggy goodness just makes these that much better. Oh and adding Sriracha to hollandaise? Money. Do people even say that anymore? ” That is so money” Maybe just Guy Fieri.
I use my Kalua pork recipe found HERE. It can be made ahead of time and reheated for the dish or you can have it cook in the slow cooker all night and be ready first thing in the am.
- For the Benedict
- 2 english muffins, lightly toasted
- 4 large eggs
- 2 tsp white vinegar
- 8-10 ounces kalua pork
- 2 small baby bok choy, sliced
- 1tsp Coconut oil
- For the Hollandaise:
- 4 tbsp butter, melted ( I use Kerrygold)
- 4 Egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1-3 tsp Sriracha
- Sea Salt
- Freshly ground black pepper
- 1-2 tbsp water, room temp
Notes: **I used my kalua pork recipe found here. You can make it overnight to be ready in the am or made ahead of time and portioned out and reheated when ready to assemble. Same with the hollandaise sauce, you can make it first since it’s a 100% hands on the entire time it is being made process and kept warm until ready to use. Just slowly heat over the pan of water or double boiler and add a little room temp water until it’s the desired consistency as it will thicken as it cools.
I have a small confession. I don’t like runny yolks. Like, at all. I can’t even watch when my husband eats runny yolks. But I KNOW that runny yolks are essential to the perfect poached egg and Benedict. Whenever I order Eggs benny when out to eat I always ask for ” poached eggs well done please” And I always get dirty looks from the waiters. So for YOU I made runny yolks. And I ate them. And you know what? I might be a runny yolk convert. Maybe. I am thinking its the sriracha hollandaise that helped.