The Pork Sirloin Benedict

The Pork Sirloin Benedict

Slices of garlic- and herb-seasoned pork sirloin fill in for ham in this delicious variation on a classic, special-occasion breakfast with poached eggs and hollandaise sauce on English muffins.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
979 Calories

Recipe Instructions

Step 1
Cook pork sirloin according to the directions on the package.
Step 2
For the hollandaise sauce: Whisk 3 egg yolks, 1 tablespoon milk and 1 tablespoon lemon juice in a pan over medium heat.
Step 3
Slowly add 8 tablespoons melted butter while stirring vigorously until combined.
Step 4
For the poached eggs: Fill a sauce pan with three inches of simmering water. Carefully crack eggs into water and cook for 3 minutes. Remove with a slotted spoon.
Step 5
An egg poacher can also be used in place of this method to simplify things.
Step 6
Toast English muffins and top each one with a slice of pork sirloin, an egg and hollandaise sauce.
The Pork Sirloin Benedict

Ingredients

  • 1 tablespoon milk
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 8 tablespoons butter
  • 8 large eggs
  • 1 Smithfield® Garlic & Herb Seasoned Pork Sirloin
  • 4 English muffins

Categories

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