Carnitas Eggs Benedict with Chipotle Hollandaise: A Delicious Recipe

Ingredients

• 0.75 pound carnitas (cooked pulled pork)
• 4 English muffins, split
• 3 avocados, pitted and peeled
• 0.5 lime, juiced
• salt to taste
• 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

1. Position one oven rack in the center and another about 6 inches from the top. Turn on the oven's broiler. Prepare a baking sheet by lining it with aluminum foil.
2. Arrange the carnitas in a single layer on the prepared baking sheet.
3. Place the sheet on the top rack under the broiler and heat until the edges of the carnitas get nice and crispy, about 5 to 6 minutes.
4. In the meantime, toast the English muffin halves until golden. Take them out of the toaster and wrap them in aluminum foil to keep warm.
5. Remove the carnitas from the oven and cover them with aluminum foil. Switch off the broiler and preheat the oven to the lowest temperature setting.
6. Put the carnitas and English muffins back in the oven to keep them warm until you're ready to assemble your eggs Benedict.
7. In a small bowl, combine the avocados, lime juice, and salt. Mash the ingredients together roughly and set aside.
8. Melt butter in a small saucepan over medium-high heat. Whisk in the hollandaise sauce mix until well combined. Take off the heat. Gradually whisk in the milk. Return to the stove, add the chipotle powder, and whisk constantly over medium-high heat until the mixture boils. Reduce heat and simmer, whisking often, for 1 minute. Keep the sauce warm as you prepare the eggs.
9. Heat 2 to 3 inches of water in a large, shallow saucepan until it boils. Add the vinegar and reduce the heat to a gentle simmer. Crack one egg into a small ramekin. Gently lower the ramekin to the surface of the water and slide the egg into the pan. Repeat with the remaining eggs, poaching up to 4 at a time. Poach the eggs until the whites are completely set and the yolks are slightly soft, about 3 to 4 minutes. Use a slotted spoon to carefully remove the eggs from the pan and place them on a plate lined with paper towels. Repeat with any remaining eggs.
10. To assemble, place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and a poached egg. Drizzle generously with the chipotle hollandaise sauce and serve immediately.

Nutrition

• Calories: 917 kcal
• Fat Content: 64 g
• Fiber Content: 10 g
• Sugar Content: 5 g
• Sodium Content: 1338 mg
• Protein Content: 39 g
• Cholesterol Content: 496 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 25 g
• Unsaturated Fat Content: 0 g