Eggs Benedict on a layer of pulled pork, onions, sweet peppers, and all topped with Cholula hollandaise sauce. We’re taking Eggs Benny to a whole other level!
It’s no secret, I am a big hot sauce fan, and Cholula is one of my all time favorites. I’ve posted about it several times on Instagram. Somehow those posts caught the eyes of Cholula and they approached me about sponsoring this post. I can’t tell you how excited I am to work on a small project creating a breakfast dish with Cholula, because, hello….it’s Cholula!
Eggs Benedict has been my favorite breakfast since as long as I can remember, so I thought why not make a Mexican Eggs Benny that would go perfectly with Cholula?
I started out out with a layer of pulled pork that was cooked in a crock pot with a healthy dose of Cholula. Then, a layer of onions and sweet peppers all sautéed with garlic. Is your mouth watering yet? Of course we need a couple of poached eggs, but I topped those with something special….Cholula hollandaise sauce. I’m getting hungry just thinking about that sauce!
And, if you’re a hot sauce lover like me, just go ahead and add a few splashes of Cholula on top for good measure.
I hope you enjoy this one, it’s probably one of my top 10 favorite dishes. You will most likely have left over pulled pork, which in my mind is an extra bonus. Try making my Pulled Pork Asian Stir-Fry, Aloha Pulled Pork Sliders, or Aloha Pulled Pork Mango Salad.
- 6+ lbs pork shoulder
- Cholula Hot Sauce
- 4 Large egg yolks
- 3 T Lime juice
- ½ C avocado oil
- Onion, diced
- Sweet pepper, diced
- 1 Garlic clove, pressed
- 2 Eggs for each person
- Put the pork in a crock pot without adding any liquid. Generously salt the top of the pork, and generously add several splashes of Cholula hot sauce. Cook on low for at least 12 hours for the pork to get tender. After cooking remove pork from the juices and pull apart using two forks. Pork can be refrigerated for several days, or used immediately.
- Make the hollandaise by placing the egg yolks, pinch of salt and lime juice in a bowl. Put the bowl over a small sauce pan with gently boiling water, where the bowl does not touch the water but rests on the sauce pan. Wisk, or use a hand mixer to wisk the yolks, salt and lime juice until it starts to thicken. Slowly add the avocado oil about 1Tbsp at a time and whisk until oil is totally incorporated. Continue until all the oil has been added and the sauce has thickened. Whisk in several splashes of Cholula to taste. If made in advanced add 1 Tbsp hot water and whisk before serving. *Avocado oil is ideal because of its mild flavor.
- Warm a skillet over medium high heat with a couple table spoons of avocado oil. Toss the onions, sweet peppers and pork together. Cook until vegetables reach desired doneness and pork as become slightly crispy. Toss in the garlic and cook until it becomes fragrant. Salt to taste.
- In a large sauce pan add water to cover the bottom of the pan about 1½ - 2 inches deep. Bring water to a slow boil with very small bubbles. Crack an egg in a small cup and carefully pour egg into the water. Add as many eggs to the pan as you desire, but few enough that they don't touch each other. Cover pan with a lid and allow eggs to cook for 4-6 minutes, or until the whites have completely cooked through. Remove eggs with a slotted spoon and allow to drain off excess water.
- Serve eggs over the pork and peppers. Top eggs with Cholula hollandaise sauce, cilantro and another splash of Cholula if desired.