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
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
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
- Place the onion petals in a bowl.
- In a saucepan, bring the vinegar, sugar and water to a boil.
- Season to taste.
- Pour the marinade over the onions to completely cover.
- Let cool. (These onions will be delicious for a few weeks.)
- Set the oven to 190°C (375°F).
- In a covered roasting pan, braise the pork, without browning, in the seasoning blend for two hours.
- Cool and shred the meat.
- Transfer the pan juices to a saucepan and let cool before skimming the fat and removing the sediment at the bottom of the pan.
- Reduce the liquid by three-quarters.
- In another saucepan, reduce the maple syrup by half, then add the ketchup, soya sauce and broth. Add the reduced pan
- juices and the shredded pork. Set aside.
- In a saucepan, break the eggs into simmering water, never hotter than 64°C (147°F), and cook gently for 45 minutes.
- The yolks will not be runny like those of poached eggs, but instead creamy in texture.
- In a blender, combine the egg yolks, lemon juice and seasonings.
- Set aside.
- 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.
- Adjust the seasoning.
- Slice the scones in half and set in a 180°C (350°F) oven until warm.
- Remove from the oven and cover each half with pulled pork and then a cooked and drained egg.
- 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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