Eggs Benedict is one of my favorite meals. Comfort food times ten. Because Hawaiian Kalua pork is also one of my favorite foods, this recipe was born. You can of course make the kalua pork specifically for this dish, but a recipe for kalua pig tends to lend a fabulous amount of left-overs which makes it perfect for a breakfast. So, taadaa! Kalua Pig Eggs Benedict. If you have enough ramekins, I highly recommend the added step of cracking the eggs into those and then sliding them into the pot of gently boiling water, as it ensures the eggs are, ahem, shell-free. I am including the entire Kalua Pig recipe, including ingredients, in the final step of the instructions and you can also find it here: https://food52.com/recipes... —putaneggonit
- Serves 6 (but is easy to make bigger or smaller depending on your group)
eggs, to poach
English Muffins, split
- Bring a wide pot of salted water to a gentle boil (very small and calm bubbles). As the water comes to a boil, crack the eggs into individual ramekins, or plan to crack the eggs individually into the boiling water.
- Warm the Kalua Pig on the stovetop.
- Slide the eggs from the ramekins into the pot, or crack them directly into the pot. Boil gently until the egg whites are set and the yolks still have movement.
- While the eggs are poaching, place 1 T of butter on each English muffin on a baking tray under the broiler and toast until golden brown.
- Spoon kalua pig onto each toasted English muffin, place one poached egg on top of the pork, and serve warm.
- Kalua Pig 1 Pork Roast (pork shoulder works great. Loin also works, but have extra broth on hand if the roast starts looking too dry) 3 Tbsp. Liquid Smoke 3 Tbsp. Hawaiian Rock Salt Ti leaves or corn husks Two (or three) bananas (peels on, stickers off) Chicken broth Line the crockpot/slow cooker with the ti leaves or corn husks. Rub all sides of the pork roast with the rock salt, and set in the crockpot. Cover the roast with ti leaves or corn husks. Place the bananas (peel on) on top of the meat. Pour the liquid smoke over everything. Add chicken broth so it comes halfway up the side of the meat. Cook on low for 6 – 8 hours. When fully cooked and ready, the pork will shred easily. Taste, and add salt or liquid smoke as needed.