Waffle Pulled Pork Eggs Benedict

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Thick, fluffy waffles are the perfect base for this sweet-and-salty BBQ pulled pork eggs Benedict topped with blender hollandaise sauce.

I am always game for breakfast food. Morning, noon, or night – any time of day is fair game in my house!

My family especially likes having more elaborate breakfast and brunch dishes on weekends when we have a little more time to spend prepping them. And waffles are one of our favorite items to dress up.

We always keep waffles on hand in our freezer – a mix of homemade and store-bought. We love ’em all!

I’m always thrilled to learn that the brands that I grew up with are changing with the times to use better, more wholesome, natural ingredients. It really makes a difference when I’m out shopping for my family.

When I found out that Eggo Waffles now have colors and flavors from natural sources, I just had to get in on that action! I grew up with Eggo Homestyle Waffles, and I was excited to learn that they revamped the entire line of Eggo Waffles that are available at Walmart.

So I headed out to the store with brunch on my mind, and walked straight to the frozen food section to peruse my options over in the waffle aisle.

I had my mind set on upgrading one of our favorite brunch dishes, Eggs Benedict, by swapping out the English muffins for Eggo Thick & Fluffy Original Waffles and piling them high with homemade pulled pork.

Just the thought of runny egg yolks mixing with the hollandaise and BBQ sauces and collecting down in the deep pockets of the waffles had me drooooooling in the store.

So now, onto the pulled pork. A homemade spice rub adds so much flavor to this meat. I’ve included instructions for making this in an Instant Pot or a slow cooker – whichever one is easier or more convenient for you. I’m in love with my Instant Pot, so I opted for that method. Plus, it’s quicker!

I wasn’t able to find a single piece of bone-in pork shoulder that was large enough, so I ended up buying 4 smaller boneless ones instead. I actually made a double batch so I’d have leftover pulled pork, and only added barbecue sauce to the half that I was using for this recipe.

Because leftover pulled pork is always a good thing to have on hand.

The spice rub packs a ton of flavor. I didn’t put a ton of brown sugar in it because my favorite barbecue sauce is fairly sweet, but feel free to add a little more brown sugar to yours if you like it on the sweeter side.

One of the best parts of this recipe is that if you have leftover pork, you can have this meal again for leftovers later in the week and you don’t need to spend much time cooking – just pop the waffles in the toaster, cook up a few eggs while you reheat the pork, and you’re good to go!

I actually had my husband poach the eggs for me while I was setting the table. The pork and hollandaise sauce were both on standby, and the waffles were in the toaster.

I tried out making the hollandaise sauce in my blender and it worked out beautifully! Make sure you drizzle the melted butter in slowly, and if you have a high-speed blender, you may need to keep it around medium speed vs. a higher speed with a standard blender to keep the sauce from breaking.

One other thing that I got a kick out of while making this recipe – I decided to hold my little pitcher of hollandaise sauce over the toaster while the waffles were cooking to keep it nice and warm right at the end. It was Multitasking at its best!

Some fresh snipped chives from my garden were the perfect finish for this dish. It seriously wowed my family at dinner last week. And since I doubled the recipe, we had plenty for leftovers.

We were all really impressed with the flavor of these waffles, too. They were sooo buttery and delicious – better than many homemade waffles we’ve tried. And super simple to prepare – just pop ’em in the toaster!

This pulled pork is great on Eggo Homestyle waffles, too, and since they’re smaller, it’s ever so slightly less filling. So you can totally have seconds!

Waffle Pulled Pork Eggs Benedict

• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6-8 Servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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Description

Thick, fluffy waffles are the perfect base for this sweet-and-salty BBQ pulled pork eggs Benedict topped with blender hollandaise sauce.

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Ingredients

For Spice Rub:

• 1 1/2 tablespoons paprika
• 1 tablespoon (packed) dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons ground white pepper
• 3/4 teaspoons garlic powder
• 3/4 teaspoons onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground mustard

For Pork:

• 3–4 pounds boneless pork shoulder, cut into 4 pieces
• 1 cup water
• 1/4 teaspoon liquid smoke
• 1 cup barbecue sauce

For Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dijon mustard
• 1/2 cup unsalted butter

To Serve:

• 6–8 Eggo® Thick & Fluffy Original Waffles
• 6–8 large eggs
• 1 tablespoon white vinegar
• 1–2 tablespoons fresh snipped chives

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Instructions

1. For Spice Rub: In a large bowl, mix together spice rub ingredients (paprika through ground mustard). Place pieces of pork in the bowl and rub spice mixture all over each piece to fully coat. Cover and refrigerate for at least 1 hour, or up to overnight.
2. For Pork: Place pork into the insert of an Instant Pot or slow cooker (you can discard any spice mix that isn’t sticking to the meat). Add water and liquid smoke. If using the Instant Pot, cook for 70 minutes on high pressure, and let the pressure release naturally. If using a slow cooker, cook on low for 8-10 hours.
3. Transfer the cooked meat to a large bowl, discarding the liquid, and shred with 2 forks. Stir in your favorite barbecue sauce and return to the Instant Pot or slow cooker and set to the “keep warm” setting until ready to serve.
4. For Hollandaise Sauce: In the container of a blender, combine egg yolks, lemon juice, and dijon. Blend until combined. Place butter in a glass measuring cup and microwave at half power, stirring every 15-20 seconds, until completely melted, keeping an eye on it to make sure it doesn’t splatter, about 1 1/2 minutes total. With the blender running on medium-high speed, very slowly pour the hot, melted butter into the egg yolk mixture in a steady, thin stream until all of the butter is incorporated and the sauce is thick. You can keep the sauce warm by placing the blender pitcher into a container of hot water until ready to serve.
5. For the Eggs: In a large pot, bring 1 1/2 inches of water and a pinch of kosher salt to a boil. Once boiling, lower to a simmer and add vinegar. Crack 2 eggs into 2 separate ramekins or small bowls. Break up the bubbles on the bottom of the pot with a slotted spoon.
6. VERY CAREFULLY drop the eggs into the water, leaving space between them. Cover the pot, turn off the heat, and cook for 4 minutes 30 seconds. If using a glass cooktop, you may want to scoot the pan off the burner during this time. Remove the eggs with a slotted spoon and place on a kitchen towel to soak up any excess water. Repeat with remaining eggs.
7. To Serve: Toast waffles according to package instructions. Top with a pile of pulled pork, a poached egg, and pour on a little hollandaise sauce. Sprinkle on chives, and dive in!

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Notes

Hollandaise sauce slightly adapted from Allrecipes

Egg poaching method slightly adapted from Alton Brown

Keywords: poached eggs, pulled pork, waffles

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