Pulled Pork Eggs Benedict

4 from 1 vote

Pulled Pork Eggs Benedict

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 482 kcal



  • 8 slices tomato 1/2 inch thick
  • Olive oil for drizzling
  • Kosher salt and freshly cracked black pepper
  • Red chili flakes as needed


  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons adobo sauce


  • 2 English muffins halved and lightly toasted
  • 1 ¼ cups pulled pork heated
  • 4 jumbo eggs poached (use your normal method)
  • 2 scallions sliced


For the tomatoes.

  • Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil.
  • Place the tomato slices on the prepared baking sheet, drizzle with olive oil and sprinkle with salt, pepper and red chili flakes. Roast until the tops are slightly charred and shriveled, 15 to 20 minutes.

For the sauce.

  • In a small bowl, mix the sour cream, mayonnaise and adobo sauce.

For the assembly:

  • Place the muffins on separate plates cut-side up. Top with the tomato slices, pulled pork, poached eggs, a drizzle of sauce and a sprinkle of scallions

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.


Calories: 482kcalCarbohydrates: 32gProtein: 21gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 289mgSodium: 2307mgPotassium: 324mgFiber: 2gSugar: 14gVitamin A: 1169IUVitamin C: 11mgCalcium: 138mgIron: 3mg
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