This post may contain affiliate links. Please read my disclosure policy
Think you can’t have eggs benedict without a fancy restaurant and top chef to make it for you? Think again. This down-home version is crazy delicious and can be whipped up in under 30 minutes!
This post is sponsored by Curlys. All thoughts and opinions are my own.
Eggs benedict is one of those luxury brunch recipes that everyone goes gaga over and I have enjoyed my fair share. Silky hollandaise with soft eggs over bread, whether it a biscuit or English muffin, it’s the stable block to hold it all in place. Breakfast glorified.
Now, I got to thinking on that and wondered why I was only having eggs benedict at overpriced restaurants on Sunday mornings. I could dang well whip up a version at home, fancy or otherwise, that wouldn’t cost me half as much and could be any day of the week – mimosa or not!
That’s when I thought up this down-home bbq eggs benedict with a creamy barbecue infused hollandaise made in 5 minutes – without a double boiler or any special equipment. Over English muffins and piled high with pulled pork!
And OMG was it good. The kind of good that I would pay for at my favorite brunch spot.
But now I can have it at home, on any day of the week.
I have teamed up with Curly’s for this post – using their prepackaged and easy to use pulled pork. I can grab it ready to heat up at Walmart in the prepackaged food department (usually near the bacon and meat). Check out this store locator to find it near you. I love using Curly’s to make quick crazy good recipes (and on nights when I just want a fast and hot pulled pork sandwich – slaw optional).
How to make this recipe
This barbecue hollandaise is SO simple. Hollandaise is one of those words that makes people stop and think they can not possibly be a chef in their own home. Well, toss that thought out the window right now! Hollandaise is a special once in a while thing, but it’s not rocket science. A good workout, yes. And that’s all it really is.
The idea is to emulsify the eggs and butter to create the smooth velvety sauce. Which simply translates to whisk it – whisk it real good. Like. Really, really whisk. That’s the step that blends the eggs and butter into the rich smooth texture that makes it a hollandaise, or in fancy scientific terms, emulsification.
The additional barbecue sauce and cumin I add in just bring it full round to fit the idea of the recipe.
Once you have whisked the hollandaise, you will work quickly to toast the muffins and fry (or get wild and poach) the eggs – but really that’s the quick and easy stuff and before you know it there’s a feast on your breakfast table. Bam! You just mastered eggs benedict. You should be feeling pretty good about yourself right now.
What you need for BBQ Benedict
- 1 package BBQ pulled pork, you can find this Curly’s at certain Walmart stores the meat department in those easy grab and go packs so you can heat in minutes at home! Oh, and bonus, now they even have MORE meatier bites! I am talking smoked for hours for great flavor at home mouthwatering bites – heck yeah!
- Eggs, Melted butter, Lemon juice, and a whisk are your magic ingredients for the sauce.
- Barbecue sauce (any kind that you LOVE will do!) and a kick of cumin to spice things up.
- English muffins, biscuits or even really thick toast – the bread is just the foundation – promise.
- And then, if you are really feeling fancy, some minced chives or parsley for garnish.
This is truly one of those recipes you can whip up with things you have on hand without overthinking it.
Tips for making hollandaise sauce
If you want to tackle a classic hollandaise sauce you can make this the traditional way in a double boiler on the stove. Just whisk the melted butter into the eggs and lemon juice slowly to build the creamy sauce. Make sure to whisk constantly as you are trying to not let the eggs curdle.
Did you know you could also make hollandaise in a blender or food processor?
Yep! Just like homemade mayo, you can work that magic emulsification in a blender.
Blend the egg yolks and lemon juice before drizzling in the melted butter in a slow and steady stream through the hold int the lid while the blender is running. This will whip the butter and eggs together in the same way whisking does without the arm workout.
Lastly, add the barbecue sauce and cumin and blend until smooth.
Taking shortcuts is totally allowed. I love using shortcuts in my kitchen, especially on days when I want hearty bbq flavor but haven’t had the time to smoke something for 16 hours. I don’t stop with a classic sandwich with slaw, but dang if I don’t love them. Rather, I love using it in fun and creative ways that are a little outside of the box. Start with something simple like loaded nachos but then work up to these burgers or Tex-Mex empanadas!
Want more easy breakfast inspiration? Try some of my favorite recipes
If you’ve tried my BBQ Eggs Benedict Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.
BBQ Eggs Benedict
- 1 16 oz package BBQ Pulled Pork
- 4 tbsp Butter melted
- 2 Eggs yolks plus more for serving, 1 or 2 per person
- 1 tsp Lemon juice
- ½ tsp Cumin
- 2 tbsp BBQ Sauce
- 4 English Muffins
- Chives for garnish
- Tomatoes chopped for garnish
- Heat the pulled pork as the package directs, stirring to make sure it is heated through.
- Meanwhile, whisk the butter until smooth.
- In a large bowl, add the 2 egg yolks and whisk until smooth.
- Add the lemon juice and whisk again.
- Slowly whisk in the melted butter, whisking the entire time until the mixture has become thick, smooth and creamy.
- Add the cumin and barbecue sauce and whisk again.
- If the sauce is too thick, add a pinch more lemon juice as needed.
- Meanwhile, toast the muffins and arrange them on serving plates.
- Fry eggs or poach them if you are feeling wild for serving.
- Arrange the English muffins on each plate and spoon the heated pulled pork atop each, dividing evenly. Since you have plenty of pulled pork, don’t skimp! No one should be counting calories for this meal.
- Nestle an egg over each mound of barbecue and place a spoonful of the hollandaise over each. Drizzle with additional barbecue sauce if also desired.
- Garnish with salt, pepper, chives and diced tomatoes for a pop of color.
- Serve piping hot.
See my notes above on making a hollandaise sauce in a blender or traditionally over a double boiler if you do not want to use this quick version.
Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE