Eggs Benedict w/ Smoked Pork Shoulder

Smoked Pork Shoulder Eggs Benedict with Asparagus

A farmhouse-style take on Eggs Benedict made with toasted sourdough, smoked pork shoulder, fried eggs, fresh asparagus, and homemade hollandaise sauce.

Ingredients

For the Benedict

• 4 slices sourdough bread
• 2–3 cups Smoked Pork Roast
• 4 pastured eggs
• 1 bunch fresh asparagus
• A2A2 Butter
• Black pepper
• Chopped chives or parsley (optional)

For the Hollandaise Sauce

• 3 pastured egg yolks
• 1 tablespoon lemon juice
• 1/2 cup A2A2 butter
• Pinch of salt
• Small pinch of paprika or cayenne (optional)

Instructions

Step 1: Warm the Pork Shoulder

Place the smoked pork shoulder in a covered baking dish with a splash of water or broth.

Roast at 375°F for 90–120 minutes until hot and tender enough to pull apart easily with forks.

Once shredded, crisp the edges in a skillet if desired.

Step 2: Cook the Asparagus

Trim the ends from the asparagus.

Bring a skillet to medium heat with a little butter or oil. Cook the asparagus for 4–6 minutes until tender but still bright green. Season lightly with salt and pepper.

Set aside and keep warm.

Step 3: Make the Hollandaise Sauce (Liquid Gold!)

1. Melt the Butter

Melt the butter in a small saucepan over low heat. Keep it warm but not boiling.

2. Prepare the Pan

Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer.

3. Whisk the Yolks

In a heat-safe bowl, whisk together:

• 3 egg yolks
• 1 tablespoon lemon juice

4. Add Gentle Heat

Place the bowl over the saucepan. The bowl should sit above the water, not touch it.

Whisk constantly for about 30–60 seconds until the mixture looks slightly thicker and lighter in color.

5. Slowly Add Butter

While whisking constantly, slowly drizzle in the warm melted butter.

Start very slowly at first, then continue with a thin steady stream.

Keep whisking until the sauce becomes smooth and creamy.

6. Finish the Sauce

Add:

• A pinch of salt
• Paprika or cayenne if desired

If the sauce gets too thick, whisk in a teaspoon of warm water.

Step 4: Toast the Bread

Toast the sourdough slices until golden and crisp.

Step 5: Fry the Eggs

Cook the eggs in butter or oil until the whites are set and the yolks are still soft.

Step 6: Assemble

Place toasted sourdough on each plate.

Top with:

• Smoked pork shoulder
• Fresh asparagus
• Fried egg

Spoon hollandaise sauce over the top and finish with black pepper and herbs if desired.

Serve immediately and enjoy!