Friday evening we hosted a family dinner where I made a simple meal of pulled pork, maple baked beans, 2 kinds of coleslaw, and my darling wife, Pam, made a delicious cornbread.
The next morning I ask Pam what she wants for breakfast. She replies with something about some eggs and toast or whatever. So I suggest a variation of one of our favourites, eggs Benedict; pulled pork eggs Benedict. Pam’s eyebrows raised and she seemed intrigued. So off we went to the kitchen to retrieve the leftovers from the fridge.
We cut large wedges of cornbread then cut them in half width wise for toasting. We got some pulled pork reheating on the stove over medium heat and got a pan of water on for poaching eggs. Of course I had to get the hollandaise sauce going and I decided to add some of the BBQ rub to the sauce that I used on the pork the night before.
We layered the pork on top of the toasted cornbread, then the poached eggs, and topped with the BBQ hollandaise sauce…