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Southern Benedict
Ingredients
- 3/4 cup mayonnaise
- 1 Tbsp. fresh lemon juice
- 1-3/4 tsp. Dijon mustard
- 12 oz. Curly’s BBQ Pork
- 2 Tbsp. white wine vinegar
- 6 English muffins, split, toasted
- 12 large eggs
- 2 Tbsp. chopped fresh Italian parsley
Directions
- 1. Preheat convection oven to 300°F.
- 2. Whisk mayonnaise, lemon juice and mustard to blend; set aside.
- 3. Meanwhile, heat BBQ Pork in one-fourth steam table pan in oven 8 to 10 minutes or until internal temperature reaches 165°F.
- 4. Fill a deep skillet half-way with water; add vinegar. Bring to a simmer on medium heat.
- 5. Carefully slide eggs into water. Cook until set to desired doneness (about 3 minutes for medium-set yolks). Remove eggs using a slotted spoon.
- 6. Divide heated pork evenly over each English muffin half. Top each with 1 poached egg and mayonnaise mixture. Sprinkle with parsley. Plate 2 halves per serving.
- Nutritional information per serving: Calories 489; Total Fat 23g; Saturated Fat 6g; Trans Fat 0; Cholesterol 399mg; Sodium 1029mg; Total Carbohydrate 45g; Dietary Fiber 2g; Total Sugars 11g; Protein 25g
