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.
You just have to love a nice runny egg yolk!
What a great way to start off the day on the weekend!
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.
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
- 1/4 cotija, crumbled (optional)
- 1/4 cilantro, torn
directions
- Bring a large pot of water to a boil and reduce the heat to medium.
- 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.
- 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.
this is what I WANT for breakfast tomorrow morning!!! Looks SO good!
Yum, this looks amazing!! Can't wait to try this. :)))
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.
Eggs Benedict is hands down my fav breakfast and carnitas can only make it better!
Looks like a yummy way to start the day!
I LOVE a good runny egg!! This is so over the top and awesome. I will be dreaming about this breakfast!
yum! I always spend more time on breakfast on the weekends too. Love this idea!
How perfect! I have some leftover carnitas from last night. This looks amazing!
This would be the perfect surprise breakfast for somebody's birthday. It's sensational!
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.
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.
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.
I never cared about eggs benedict. Until now. Wow that is an upgrade. Pinning now!
Just made this today, and it was excellent! My girlfriend and I used your pickled onion recipe and a modified version of your carnitas recipe. I'll be using this site more often for dinner and brunch ideas.
Jordan Good: I'm glad you enjoyed it! I always like to make this with leftover carnitas!
Very nice idea to put carnitas with eggs for breakfast. Thanks.