Spicy Southern-Style Eggs Benedict

Spicy Southern-Style Eggs Benedict


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A classic way to make eggs Benedict but with a bit of a spicy Southern twist. With biscuits, pulled pork, and some cayenne peppers, this recipe will add a new zing to the morning breakfast.

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Time needed

10 min preparation + 20-30 min cooking

Serving Size / Yield

4 servings


  • Hollandaise Sauce:
  • 4 egg yolks
  • 1 Tbs. fresh lemon juice
  • ½ C. butter, melted
  • Cayenne pepper
  • Salt
  • Eggs Benedict:
  • 8 eggs
  • 2 tsp. white vinegar
  • 4 biscuits
  • 2 C. pulled pork
  • Cayenne pepper powder
  • Green onion, sliced

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For the sauce, in a large bowl, whisk the egg yolks and lemon juice until thickened and doubled in volume. Place bowl over a saucepan of simmering water. Make sure water does not touch bottom of bowl. Very slowly drizzle the melted butter in while continuously whisking. When sauce thickens, remove from heat and whisk in cayenne and salt. Keep warm until ready to serve. If sauce gets too thick before serving, mix in a little warm water. For the benedict, fill a sauté pan with a couple inches of water and bring to a simmer. Add vinegar. Crack eggs one at a time into a small bowl. Slowly lower bowl into water and slide egg into water. Let eggs poach for 3 to 3 ½ minutes and remove with a slotted spoon to a plate lined with paper towel. Season to taste with salt and pepper. Cut biscuit in half and pour pork, poached egg, and sauce on top. Garnish with a little cayenne pepper powder and green onions.

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