Low Sodium Pulled Pork Eggs Benedict

Indulge in a savory twist on a brunch classic with this Low Sodium Pulled Pork Eggs Benedict, a flavorful and health-conscious choice for your next morning gathering. The tender, slow-cooked pulled pork is seasoned with a blend of smoky paprika, garlic, and onion powder, then nestled atop toasted whole wheat English muffins for a hearty base. Perfectly poached eggs provide a rich, velvety center, while a homemade, silky hollandaise infused with zesty lemon and a hint of cayenne ties the dish together. Garnished with fresh chives and parsley for a vibrant finish, this recipe combines gourmet flair with reduced sodium ingredients, making it a delicious yet mindful meal option. Ideal for impressing guests or upgrading your weekend brunch game, this dish will leave everyone asking for seconds!

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:440 mins

Total Time:485 mins

Servings: 4

Ingredients

• 2 pounds Boneless pork shoulder
• 2 teaspoons Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Black pepper
• 0.5 cup Apple cider vinegar
• 1 cup Chicken broth, low sodium
• 4 pieces Whole wheat English muffins
• 8 pieces Large eggs
• 1 tablespoon White vinegar
• 0.5 cup Unsalted butter
• 3 pieces Egg yolks
• 1 tablespoon Lemon juice
• 0.125 teaspoon Cayenne pepper
• 2 tablespoons Chives, chopped
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

1. Prepare the pulled pork: In a small bowl, mix together paprika, garlic powder, onion powder, and black pepper. Rub this mixture all over the pork shoulder.

Step 2

2. Place the pork in a slow cooker, and add apple cider vinegar and chicken broth. Cover and cook on low for 8 hours, until the meat is tender and easily shreds with a fork.

Step 3

3. Once cooked, remove the pork from the slow cooker and shred using two forks. Set aside and keep warm.

Step 4

4. Split the whole wheat English muffins and toast them until golden brown. Set aside.

Step 5

5. Poach the eggs: Bring a large saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and gently tip into the water. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Step 6

6. Make the Hollandaise sauce: Melt the unsalted butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, and cayenne pepper. Blend on medium speed until smooth. With the blender running, slowly add the melted butter until the sauce is thick and creamy.

Step 7

7. Assemble the Eggs Benedict: Place half of an English muffin on each plate. Top each with a generous amount of pulled pork, a poached egg, and a few spoonfuls of Hollandaise sauce.

Step 8

8. Garnish with chopped chives and parsley. Serve immediately.

Nutrition Facts

Serving size	(2054.5g)

Amount per serving	% Daily Value*
Calories	4049.7

Total Fat 290.3g	0%
Saturated Fat 108.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 2891.2mg	0%
Sodium 2466.1mg	0%
Total Carbohydrate 129.9g	0%
Dietary Fiber 11.3g	0%
Total Sugars 9.9g
Protein 246.8g	0%

Vitamin D 374.9IU	0%
Calcium 790.4mg	0%
Iron 27.9mg	0%
Potassium 3578.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 24.0%

Carbs: 12.6%