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–+ servings

Pork Roll Eggs Benedict with Paprika

Perfectly poached eggs sitting on a crisp slice of pork roll all on top of a toasted English muffin topped with a lemony, rich hollandaise with a sprinkle of smokey paprika.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 1 serving
Calories 474 kcal

Equipment

  • Double Boiler
  • Boiling Pot
  • Whisk
  • Toaster

Ingredients
  

  • 2 eggs
  • 3 egg yolks
  • ½ stick butter
  • 3 tablespoon lemon juice
  • 1 teaspoon paprika
  • 2 slices pork roll
  • 1 english muffin
  • ½ cup distilled vinegar

Instructions
 

  • Cook your pork roll on medium heat and toast your english muffin.
  • To make the hollandaise, melt butter in the microwave.  Whisk the egg yolks together in the top portion of the double boiler.  On medium low heat, whisk eggs quickly and constantly until they begin to thicken.
  • Once the butter is cooled to almost room temperature but is still in liquid form, begin to very slowly add in the butter to the eggs, whisking constantly.  It is very important that the butter is cooled, poured in very slowly and that you are whisking constantly, otherwise the eggs will begin to cook and you will not have a smooth sauce.  Once all of the butter is added, slowly start to add in the lemon juice while continuing to whisk constantly.  Once the hollandaise is a medium thickness, you can remove from the double boiler.
  • To poach the eggs, begin to bring water to a boil in a boiling pot.  Right before the water is about to start boiling, add in your vinegar.  Begin to swirl the water in the pot to create a whirlpool effect.  Carefully drop the cracked egg into the while the water is swirling.  This helps wrap the egg white around the yolk.  Turn the heat off and cover the pot.  Let the eggs sit about 3-5 minutes before removing.
  • To assemble, place the english muffin halves on a plate.  Top with pork roll.  Carefully place your poached eggs on top of the pork roll.  Drizzle the hollandaise on top of each egg.  Sprinkle with paprika and serve immediately.

Nutrition

Serving: 2eggs benedictCalories: 474kcalCarbohydrates: 32gProtein: 25gFat: 24gSaturated Fat: 8gTrans Fat: 1gCholesterol: 915mgSodium: 432mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 1413IUVitamin C: 24mgCalcium: 160mgIron: 4mg
Keyword breakast, eggs, eggs benedict, hollandaise, paprika, pork roll, yolk
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