MAKES: 4 servings · PREP TIME: 15 minutes · COOK TIME: 20 minutes
Eggs Benedict is my all-time favorite breakfast dish. There is something so dreamy about a perfectly poached egg that is quite literally topped with more eggs. The fresh taste of hollandaise pairs perfectly with just about any protein, which is why you commonly see a wide variety of eggs Benedict offerings on restaurant breakfast menus. Here I’ve swapped out the traditional Canadian bacon for carnitas and added avocado. While you may be asking where the muffin is, I have a few suggestions that just might make you ask, “Muffin, who?” Instead of the traditional English muffin, I like to use a layer of avocado slices, fresh tomato slices, or a bed of greens, or even just double the meat. This is a great tip for dining out as well. Most restaurants are more than happy to accommodate. But if you really want that breadlike feel, serve it on top of a toasted Everything Bun (here).
INGREDIENTS
• 1 large avocado, peeled, pitted, and sliced
• 1½ pounds Slow Cooker Crispy Pork Carnitas (here), warmed
• 8 large eggs
• ¼ teaspoon distilled white vinegar
• 1 cup Bacon Fat Hollandaise (here), freshly made
• Chopped fresh chives, for garnish
• Pinch of cayenne pepper, for garnish (optional)
DIRECTIONS
1. Divide the avocado slices evenly among 4 serving plates. Top each portion with 6 ounces of the carnitas.
2. Crack the eggs into individual small bowls or ramekins.
3. Bring a small pot of water to a rapid boil. Add the vinegar to the water. Give the water a swirl to create a whirlpool effect. Gently slip an egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water. Repeat this process with all 8 eggs.
4. Put 2 poached eggs on top of the carnitas on each plate. Top each serving with ¼ cup of the hollandaise and garnish with chives. Sprinkle with a pinch of cayenne pepper before serving, if desired.
PER SERVING:
CALORIES: 811
FAT: 68.1g
PROTEIN: 63.6g
TOTAL CARBS: 11.7g
FIBER: 4.4g
NET CARBS: 7.3g
