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Southern Benedict


  • 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


  • 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