BBQ Eggs Benedict

BBQ eggs benedict recipe from
Next up for my countdown to the Salisbury 2011 BBQ Festival: My BBQ Eggs Benedict Brunch! Oh yes, traditional eggs Benedict is lovely. Truly lovely. I love English muffins, ham, eggs, and hollandaise but after years of brunching it is about time to spice things up: Southern Style.

English muffins? No: Buttermilk Cheddar-Jack Biscuits.

Ham? Well, perhaps, but how about another portion of pig: pulled pork. Oh yes, now that's the good stuff.

...there is no way around the poached egg. It could be fried to make Paula Deen proud, but really I'm not trying to kill anyone with butter. Sticking to tradition for once....just once.

Now the hollandaise I am very proud of. It's BBQ Hollandaise. It makes a world of difference.

Now, I'm a little late for this to be your easter brunch, but if your mother likes BBQ  for brunch, throw in a side of cheese grits and grilled asparagus and give your mother a wonderful surprise southern style brunch.

BBQ Eggs Benedict 
created for the Salisbury 2011 BBQ Festival

for the hollandaise sauce:
1 cup butter melted
1/4 tsp. salt
4 md egg yolks
Dash Worcestershire sauce
3 Tbsp. lemon juice
3 tbsp. bbq sauce

8 Eggs
2 Teaspoons of BBQ Vinegar Sauce
4 Cheddar Jack Buttermilk Biscuits
half a pound pulled BBQ pork

In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don't have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water

Slowly stir in a cup of melted butter, two tablespoons at a time.

Once all butter is stirred in, stir in bbq sauce, remove from heat and place a cover over the sauce.

To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinegar.

Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.

Warm BBQ pork in a skillet.

Slice buttermilk cheddar jack biscuits into halves and toast.

To serve, place toasted biscuit halfs on a plate, then place a slice of pork BBQ, then the poached egg, and lastly two tablespoons of BBQ Hollandaise sauce.