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Mexican Pulled Pork Benedict with Jalapeño Hollandaise

Whitney Watkins

4 min read

Mar 13

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Mexican Pulled Pork Benedict with Jalapeño Hollandaise is what brunch dreams are made of. A spicy and delicious corn cake topped with smoked pulled pork and a poached egg then smothered in the most flavorful jalapeño hollandaise sauce. It is the perfect brunch for a Saturday with your family, Easter brunch for a crowd or even a delicious dinner.


Mexican Pulled Pork Benedict with Jalapeño Hollandaise

There's a restaurant here in town that we love to go to for brunch. They have one item in particular that my entire family can't get enough of. It's a corn cake, topped with shredded brisket, a poached egg and hollandaise sauce. Like a Mexican style eggs Benedict but so much better. My mouth is watering just thinking about it. The other weekend we smoked a pork butt at home and it was a big butt. We had it as BBQ sandwiches, BBQ nachos and still had lots left over so I decided to try to recreate our favorite brunch special. I came up with an easy and delicious corn fritter topped with smoked pulled pork, a poached egg and a flavorful jalapeño hollandaise sauce. This Mexican Pulled Pork Benedict with Jalapeño Hollandaise turned out sooooo good I'm already begging my husband to smoke another butt ASAP!


We smoked the pork butt using Hardcore Carnivore Black Beef Seasoning rubbed all over it. We originally purchased this seasoning because my husband saw a recipe using it for deer tenderloin (still haven't tried it for that). We were trying to get the pork seasoned late at night and didn't feel like mixing our seasoning we always use so decided to give this a try. I will never be mixing my own seasoning again. This stuff is amazing! I highly recommend you give it at try if you smoke your own meat. Alternatively, if you don't own a smoker or have the time to smoke your own pork you can easily use a pork butt cooked in the crock pot or purchase smoked pork or brisket from a local BBQ restaurant.


These corn fritters are so easy to make and delicious! You can use frozen, canned or fresh off the cob. Just be sure to make sure your corn is drained well otherwise your cakes will turn out soggy, and who wants that! Add extra jalapeño or a cayenne pepper if you like extra spice.


If you've never made Hollandaise sauce don't worry, it's way easier than you might think. Simply add ingredients to a food processor and drizzle in hot butter, easy as that. Just be careful not to over blend or your sauce will break. You'll blend the egg yolk, dijon mustard, lime juice and hot sauce for 30 seconds. Then slowly pour in bubbly hot butter. After the butter is added turn food processor off and add fresh cilantro, jalapeño and seasonings. Blend just until jalapeño is finely chopped, approximately 20-30 more seconds. My Ninja Food Processor has a timer on it making the timing a cinch. Just count in your head or use a kitchen timer and you'll have perfect Hollandaise sauce in under a minute.


Pulled Pork Benedict with Jalapeño Hollandaise

This Mexican Pulled Pork Benedict with Jalapeño Hollandaise is the perfect brunch for a Saturday with your family, Easter brunch for a crowd or even a delicious dinner! If you give this recipe a try please leave a comment down below and let me know what you thought!


Mexican Pulled Pork Benedict with Jalapeño Hollandaise 

 

Serves 4


Ingredients:

  • 2 cups smoked pulled pork or brisket

  • 4 Eggs, poached or fried

Corn Fritters:

  • 3 cups corn kernels (thawed if frozen and drained well)

  • 2 eggs

  • 1 jalapeño (seeds removed and finely diced)

  • 1 cup flour

  • 2 Tbsp fresh cilantro

  • 1/2 tsp salt

  • 1/4 tsp cumin

  • 1/2 tsp garlic powder

  • 2-4 Tbsp for frying

Jalapeno Hollandaise

  • 3 egg yolks

  • 1 Tbsp Dijon Mustard

  • 2 tsp lime juice

  • 1/8 tsp hot sauce

  • 1 stick butter

  • 1/4 cup fresh cilantro

  • 1 Jalapeño pepper

  • 1/4 tsp garlic powder

  • 1/4 tsp chili powder

  • 1/8 tsp ground cumin


Directions:

Jalapeño Hollandaise:

  • In a small bowl food processor mix egg yolk, dijon, lime, and hot sauce for 30 seconds.

  • Melt the butter on the stove or in the microwave until it is nice and bubbly.

  • While the processor is running, pour in hot butter in a slow steady stream.

  • Once the butter is added, add in cilantro, jalapeño, garlic, chili powder and cumin. Mix until it is finely chopped and combined.

  • Set aside.

Corn Fritters:

  • Mash corn kernels in a large bowl using a potato masher or fork until most kernels are broken and some juice comes out.

  • Add the rest of the ingredients (minus the oil) and mix well.

  • Heat oil in a pan over medium heat.

  • Add 1-2 heaping tablespoons to hot pan and allow to cook for about 3 minutes. Carefully flip over and cook for another 3 minutes or until corn fritter is golden brown and cooked through.

  • Remove to plate.

Pulled Pork:

  • Heat pan over medium heat and add 1-2 Tbsp oil. Place pulled pork in pan in a single layer and allow to cook 3-4 minutes. Stir and cook another 3-4 minutes until pork is heated through and ends are slightly crispy.

Cook Eggs:

  • Poach or fry egg to desired doneness.

Assemble:

  • Place corn fritter on plate. Top with 1/2 cup pulled pork, followed by a poached or fried egg and top with hollandaise. Serve immediately garnished with cilantro, green onions, fresh jalapeños or hot sauce.

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