Carnitas Eggs Benedict

Carnitas Eggs Benedict

On the weekend when I have more time on breakfast I often like to do something special and given my passion for them, it often involves runny egg yolks. I kicked this weekend off with some eggs benedict with a Mexican twist using moist, tender and crispy carnitas that I had made earlier in the week. Eggs Benedict is made with ham and a poached egg on an English muffin covered in hollandaise sauce but you can easily change things up by swapping the meat, sauce or even the muffin. Although I am totally into hollandaise sauce I felt that a nice salsa verde would be a better option to go along with the carnitas and I mixed a mashed avocado into it to thicken it up and because avocados are simply amazing! I finished the carnitas egg benedict off with some pickled red onions and some crumbled cotija.

Carnitas Eggs Benedict
You just have to love a nice runny egg yolk!

Carnitas Eggs Benedict
What a great way to start off the day on the weekend!

Carnitas Eggs Benedict

Carnitas Eggs Benedict

Moist, tender and crispy carnitas served on a lightly toasted English muffin with a poached egg, pickled red onions and avocado salsa verde.


Servings: 2

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 4 eggs
  • 2 English muffins, cut in half and lightly toasted
  • 2 cups carnitas, warm
  • 1/4 cup pickled red onions or fresh sweet onions
  • 1 cup salsa verde
  • 1/2 small avocado, mashed
  • 1/4 cotija, crumbled (optional)
  • 1/4 cilantro, torn
Directions
  1. Bring a large pot of water to a boil and reduce the heat to medium.
  2. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water, let the egg cook until the egg is set the way you like, about 2-3 minutes and fish it out. Repeat with remaining eggs.
  3. Place two English muffin halves per plate, top with carnitas, pickles red onions, the eggs, the mixture of the salsa verde and avocado, cotija and cilantro.

Similar Recipes:
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Carnitas Tacos

13 comments:

Robyn Stone | Add a Pinch said...

this is what I WANT for breakfast tomorrow morning!!! Looks SO good!

Anonymous said...

Yum, this looks amazing!! Can't wait to try this. :)))

Cookin' Canuck said...

Eggs Benedict is my hands-down favorite brunch dish. This takes it over the top and I am now going to be thinking about this until I have a chance make it.

Gwen said...

Eggs Benedict is hands down my fav breakfast and carnitas can only make it better!

Pamela @ Brooklyn Farm Girl said...

Looks like a yummy way to start the day!

Tieghan said...

I LOVE a good runny egg!! This is so over the top and awesome. I will be dreaming about this breakfast!

Des @ Life's Ambrosia said...


yum! I always spend more time on breakfast on the weekends too. Love this idea!

putputteats said...

How perfect! I have some leftover carnitas from last night. This looks amazing!

Daniel said...

This would be the perfect surprise breakfast for somebody's birthday. It's sensational!

Anonymous said...

Holy cow. Or pig. I made the carnitas on Sunday and we finally had the carnitas eggs Benedict tonight WITH the pickled red onions and salsa verde. Incredibly good. Thanks, Kevin! This is a definite keeper and it's getting printed out and stowed in my prized recipe notebook NOW.

Judy Goldin said...

I love avocados. When in season I usually eat one a day.
I want to make a poached egg but am scared. But if I were to, how would I make 3 without any getting cold.

Kevin Lynch said...

Judy Goldin: If you have a large pot you should be able to get three in at once. Otherwise transfer the poached eggs to a bowl filled with cool tap water when they are done to stop the cooking process and then transfer to a bowl of warm tap water to keep them warm. You can also cook them a day ahead and 'heat' them in the warm water bath.

Laura said...

I never cared about eggs benedict. Until now. Wow that is an upgrade. Pinning now!

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