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Eggs Benedict with pulled pork


13 hours


180 minutes


7 servings

Eggs Benedict with pulled pork
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Marinated onions (made at least 12 hours in advance)
1 large red onion (cut into petals)
100 mL (3 oz) red wine vinegar
100 mL (3 oz) sugar
100 mL (3 oz) water
Salt and pepper, to taste

Pulled pork
454 g (1 lb) pork shoulder
Seasoning blend, diced: 1 onion, 2 carrots, 2 sticks celery, 2 cloves garlic, thyme, to taste
60 mL (1/4 cup) maple syrup
60 mL (1/4 cup) ketchup
30 mL (2 tbsp) soya sauce
250 mL (1 cup) broth
Cayenne pepper

6 to 8 jumbo eggs (or the largest size available)

Spicy Hollandaise sauce (blender version)
4 egg yolks
Juice of 1 lemon
Salt, paprika and cayenne pepper, to taste
454 g (1 lb) unsalted butter



Marinated onions


  1. Place the onion petals in a bowl.
  2. In a saucepan, bring the vinegar, sugar and water to a boil.
  3. Season to taste.
  4. Pour the marinade over the onions to completely cover.
  5. Let cool. (These onions will be delicious for a few weeks.)


Pulled pork


  1. Set the oven to 190°C (375°F).
  2. In a covered roasting pan, braise the pork, without browning, in the seasoning blend for two hours.
  3. Cool and shred the meat.
  4. Transfer the pan juices to a saucepan and let cool before skimming the fat and removing the sediment at the bottom of the pan.
  5. Reduce the liquid by three-quarters.
  6. In another saucepan, reduce the maple syrup by half, then add the ketchup, soya sauce and broth. Add the reduced pan
  7. juices and the shredded pork. Set aside.




  1. In a saucepan, break the eggs into simmering water, never hotter than 64°C (147°F), and cook gently for 45 minutes.
  2. The yolks will not be runny like those of poached eggs, but instead creamy in texture.


Hollandaise sauce


  1. In a blender, combine the egg yolks, lemon juice and seasonings.
  2. Set aside.
  3. In a small saucepan, heat the butter until it reaches 80°C (176°F), then immediately add it in a thin stream to the egg mixture and blend at medium speed.
  4. Adjust the seasoning.


To finish...


  1. Slice the scones in half and set in a 180°C (350°F) oven until warm.
  2. Remove from the oven and cover each half with pulled pork and then a cooked and drained egg.
  3. Generously drizzle with Hollandaise sauce and top with the marinated onions and fresh herbs, if desired.

Recipe by Chef Martin Juneau

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