Dairy-Free Pulled Pork Eggs Benedict
Elevate your brunch game with this irresistible Dairy-Free Pulled Pork Eggs Benedict, a creative twist on the classic favorite! This recipe features tender, savory pulled pork piled high on a toasted English muffin, topped with perfectly poached eggs and a luxuriously creamy dairy-free hollandaise sauce made from coconut oil and almond milk. The tang of lemon juice and Dijon mustard in the sauce adds a bright, zesty flavor, while a final sprinkle of paprika and fresh parsley delivers a pop of color and spice. With its balance of smoky, tangy, and rich components, this dish is entirely dairy-free yet utterly indulgent. Perfect for impressing guests or treating yourself, this unforgettable recipe is a must-try for brunch enthusiasts seeking a unique, allergen-friendly option.
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Ingredients
- 500 grams Pulled pork
- 4 units English muffins
- 8 units Eggs
- 2 tablespoons Apple cider vinegar
- 1 cup Coconut oil
- 1 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Fresh parsley
- 4 cups Water
Directions
Step 1
1. Prepare the pulled pork by heating it in a saucepan over medium heat until warm. Keep it warm on low heat until ready to serve.
Step 2
2. To make the dairy-free hollandaise sauce, melt the coconut oil in a saucepan over low heat and set aside.
Step 3
3. In a blender, combine the unsweetened almond milk, lemon juice, dijon mustard, salt, and white pepper. Blend on medium speed for 30 seconds.
Step 4
4. With the blender running on low speed, slowly stream in the melted coconut oil. Continue blending until emulsified and smooth.
Step 5
5. Adjust seasoning if needed, then keep the hollandaise sauce warm by placing the blender jug in a bowl of warm water while you poach the eggs.
Step 6
6. Fill a large saucepan with 4 cups of water and bring it to a gentle simmer. Add the apple cider vinegar.
Step 7
7. Crack each egg into a small bowl or ramekin. Carefully create a whirlpool in the simmering water using a spoon, then gently slide each egg into the center of the whirlpool. Cook for about 3-4 minutes for soft poached eggs.
Step 8
8. Remove the eggs with a slotted spoon and drain on paper towels.
Step 9
9. Lightly toast the English muffins in a toaster or under a broiler until golden brown.
Step 10
10. Assemble the Eggs Benedict by placing a toasted English muffin on each serving plate. Top each muffin with a generous portion of pulled pork.
Step 11
11. Place a poached egg on top of the pulled pork, then drizzle the dairy-free hollandaise sauce over the top.
Step 12
12. Garnish each serving with a sprinkle of paprika and fresh parsley.
Step 13
13. Serve immediately and enjoy your Dairy-Free Pulled Pork Eggs Benedict!
Nutrition Facts
| Serving size | (2780.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4740.7 |
| Total Fat 368.3g | 0% |
| Saturated Fat 229.6g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 1838mg | 0% |
| Sodium 7123.1mg | 0% |
| Total Carbohydrate 181.8g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 26.5g | |
| Protein 164.2g | 0% |
| Vitamin D 415.8IU | 0% |
| Calcium 899.2mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 2510.4mg | 0% |
Source of Calories