Pulled Pork Benedict with Avocado and Beet Hollandaise

"Eggs Benedict with slow-cooked pulled pork, avocado, and beetroot hollandaise sauce, served on toasted sourdough bread."

Meguibole

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2/1/2024

date

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in the ultimate brunch treat with this twist on Eggs Benedict. Tender slow-cooked pulled pork joins forces with creamy avocado and a vibrant beet hollandaise, all stacked on toasted sourdough bread. This flavorful combination is a true feast for the senses, offering a delightful combination of textures and flavors that will leave you craving for more.

brunch twist-on-classic indulgent fusion gourmet creative

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Comments

Name: Pulled Pork Benedict with Avocado and Beet Hollandaise
Yield: 4
Ingredients: 8 large eggs; 1 lb slow-cooked pulled pork; 2 avocados, sliced; 4 slices of sourdough bread, toasted; Fresh chives, chopped (for garnish)For the Beet Hollandaise:; 3 medium beetroots, peeled and chopped; 3 egg yolks; 1 tablespoon lemon juice; ½ cup unsalted butter, melted; Salt and pepper to taste

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