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Carnitas Eggs Benedict

[heart_this] · Jul 27, 2013 · 16 Comments

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.

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

Carnitas Eggs Benedict

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

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
  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.
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Avocado, Breakfast, Egg, Food, Mexican, Pork, Recipe

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Reader Interactions

Comments

  1. Robyn Stone | Add a Pinch says

    July 27, 2013 at 8:30 pm

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

    Reply
  2. Anonymous says

    July 27, 2013 at 9:21 pm

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

    Reply
  3. Cookin' Canuck says

    July 27, 2013 at 10:30 pm

    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.

    Reply
  4. Gwen says

    July 27, 2013 at 11:48 pm

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

    Reply
  5. Pamela @ Brooklyn Farm Girl says

    July 28, 2013 at 1:38 am

    Looks like a yummy way to start the day!

    Reply
  6. Tieghan says

    July 28, 2013 at 2:53 am

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

    Reply
  7. Des @ Life's Ambrosia says

    July 28, 2013 at 10:56 pm

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

    Reply
  8. Anonymous says

    July 29, 2013 at 7:47 am

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

    Reply
  9. Daniel says

    July 31, 2013 at 6:40 pm

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

    Reply
  10. Anonymous says

    August 1, 2013 at 10:29 pm

    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.

    Reply
  11. Judy Goldin says

    August 4, 2013 at 3:10 pm

    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.

    Reply
  12. kevin says

    August 11, 2013 at 6:56 pm

    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.

    Reply
  13. Laura says

    August 14, 2013 at 4:04 am

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

    Reply
  14. Jordan Good says

    March 22, 2015 at 5:04 pm

    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.

    Reply
  15. kevin says

    March 22, 2015 at 7:32 pm

    Jordan Good: I'm glad you enjoyed it! I always like to make this with leftover carnitas!

    Reply
  16. Bernard Ber says

    May 5, 2018 at 2:41 pm

    Very nice idea to put carnitas with eggs for breakfast. Thanks.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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