This is a sponsored blog; while the views expressed here were genuinely mine, consideration was paid to me by Bays English Muffins to review this product.
I think most Millennial Moms would agree with me that our favorite meal is brunch. It’s a little slice of heaven on the weekends. The all-encompassing meal gives me the best of both worlds and I love it. My go-to brunch recipe is this Pot Belly Eggs Benedict featuring .
It’s a twist on the classic that combines tangy BBQ flavors of pulled pork, stacked with a poached egg, that runs into the bottom English muffin. Since I’m all about keeping it easy, I’m showing you a few shortcuts so it’s simple and quick to create.
Gone are the days of using English muffins only for breakfast. Bays English Muffins are the perfect base for any recipe and occasion. We enjoy ours anytime of the day, either simply with butter – or dressed up like this Pot Belly Benedict.
Bays is in the dairy case of your grocery store, carefully chilled for freshness!
Pot Belly Eggs Benedict Recipe
Start with an easy blender Hollandaise sauce. Blend together 3 egg yolks, lemon juice and hot sauce for 5 seconds. Pour melted hot butter into the blender on high, in a thin stream and slowly. It will thicken immediately.
Toast your Bays English Muffins to your level of preference.
In the meantime, poach two eggs in a saucepan. Then, drain with a slotted spoon.
Warm store-bought packaged pulled BBQ pork. Note: Of course, you can use pulled BBQ pork made from scratch, but brunch is all about keeping it easy for our family.
To stack your Pot Belly Benedict, place your English muffin on the plate. Add your pulled BBQ pork on top.
Carefully transfer a poached egg on top of each muffin. Drizzle the hollandaise sauce on top, then garnish with fresh parsley.
Serve immediately and enjoy with your favorite beverage and potatoes.
Pot Belly Eggs Benedict: A Delicious BBQ Twist On Brunch
Pot Belly Eggs Benedict is a brunch shortcut recipe that gives you a twist on the classic dish, with a layer of BBQ pork.
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- Dash of hot sauce
- ¼ cup butter
- 1 Bays English Muffin
- 2 eggs
- Pulled BBQ Pork (store bought or fresh)
- Parsley, for garnish
Instructions
- Start with an easy blender Hollandaise sauce. Blend together 3 egg yolks, lemon juice and hot sauce for 5 seconds. Pour melted hot butter into the blender on high, in a thin stream and slowly. It will thicken immediately.
- Toast your Bays English Muffins to your level of preference.
In the meantime, poach two eggs in a saucepan. Then, drain with a slotted spoon. - Warm store-bought packaged pulled BBQ park. Note: Of course, you can use pulled BBQ pork made from scratch, but brunch is all about keeping it easy for our family.
- To stack your Pot Belly Benedict, place your English muffin on the plate. Add your pulled BBQ pork on top.
- Carefully transfer a poached egg on top of each muffin. Drizzle the hollandaise sauce on top, then garnish with fresh parsley.
Notes
Nutrition is calculated by a third party. Actual values may vary.
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