We really hope you made the Drunken Pulled Pork or else you’re going to find this recipe a bit hard to complete. Its part two of the pulled pork party, because when you make 4 lbs of pulled pork, you usually have leftovers. We came up with the perfect way to get rid of them. Pulled Pork Benedict. Its served on top of cornmeal biscuits and topped with a spicy hot hollandaise sauce. The goat cheese helps cut the spice and pumps up the flavors of the dish. We chose Sunday Morning by Renegade Brewing Co. as the beer to serve because we think this is a meal best eaten as breakfast for dinner. Be prepared to take a food nap after this one.
One of my favorite traditions is making Eggs Benedict on Christmas morning. Ever since I can remember, my grandma and my dad would get to fighting over whose hollandaise sauce was better right after we opened presents. While in college, I decided to start my own tradition. Making Eggs Benedict every time I drank too much whisky the night before was my way of avoiding being in hangover hell all day. I’ve made it about 50 times but it wasn’t until this Christmas that I finally figured out how to make the hollandaise perfectly. The hollandaise is the key ingredient here. It separates the Benedict from being a measly egg mcmuffin. Every time I’ve read a hollandaise recipe in cookbooks or on the internet, it never describes how to do it right. In this post, I will divulge my secrets so that you too can make the perfect hollandaise for your eggs Benedict. Once you have obtained this knowledge, you will never have to suffer from eating crappy hangover food again. The beermosa also featured here should help cure that hangover as well.