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Carnitas Eggs Benedict with Chipotle Hollandaise
Carnitas Eggs Benedict with Chipotle Hollandaise
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your eggs Benedict with creamy avocado, tender carnitas, and smoky chipotle hollandaise for a spicy Mexican spin.
Ingredients:
  • 0.75 pound carnitas (cooked pulled pork)
  • 4 English muffins, split
  • 3 avocados, pitted and peeled
  • 0.5 lime, juiced
  • 0.5 cup salted butter
  • 1 (.9 ounce) package hollandaise sauce mix (such as Knorr®)
  • 1 cup milk
  • 0.5 teaspoon chipotle powder
  • 1 tablespoon white vinegar
  • 8 large eggs
Instructions:
  • Position one oven rack in the middle and another about 6 inches from the top. Preheat the broiler in the oven. Line a baking sheet with aluminum foil.
  • Arrange the carnitas in a uniform layer on the baking sheet.
  • Place the carnitas on the top rack under the broiler and reheat until the edges are crispy, about 5 to 6 minutes.
  • Toast the English muffin halves until golden brown, then wrap them in aluminum foil.
  • Take the carnitas out of the oven and gently cover them with foil. Switch off the broiler and set the oven to the lowest temperature for preheating.
  • Place the carnitas and English muffins back in the oven to stay warm until ready to serve.
  • In a small bowl, mix ripe avocados, freshly squeezed lime juice, and a pinch of salt. Lightly mash the ingredients together for a flavorful twist.
  • In a small saucepan over medium-high heat, melt butter. Whisk in hollandaise sauce mix until blended. Remove from heat and gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm as you prepare eggs.
  • Bring water in a large, shallow saucepan to a boil. Stir in vinegar and reduce heat to a gentle simmer. Carefully crack 1 egg into a small ramekin, then lower it into the water and release the egg. Repeat this process for up to 4 eggs at a time. Poach the eggs until whites are cooked through but yolks are still runny, about 3-4 minutes. Use a slotted spoon to lift the eggs out and drain them on a paper towel. Repeat with remaining eggs.
  • On each plate, elegantly arrange 2 English muffin halves. Layer each with ripe avocado slices, succulent carnitas, and a perfectly cooked egg. Finish by gently drizzling with rich hollandaise sauce.

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