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.