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Pulled Pork Egg White Stack
Elevate your breakfast spread with a savory Pulled Pork Egg White Stack. Spin the block on leftover pulled pork for a protein-packed start to your day. Layer with eggs and you’ve got a breakfast of champions. Start the day with soulful flavor.
30 min 
Prep 15 min 
Serves 4
Ingredients
- 2 cups cooked pulled pork
- 2 English muffins or 4 split biscuits
- 1–2 tbsp. butter (for toasting)
- 4 large eggs
- Salt and pepper to taste
- ½ cup mayonnaise
- 2 tbsp. melted butter
- 1 tbsp. lemon juice
- 1 tsp. of Dijon mustard
- 1 tsp. hot sauce (optional)
- ½ tsp. smoked paprika
- Pinch cayenne
- Salt & pepper to taste
Ingredients
- 2 cups cooked pulled pork
- 2 English muffins or 4 split biscuits
- 1–2 tbsp. butter (for toasting)
- 4 large eggs
- Salt and pepper to taste
- ½ cup mayonnaise
- 2 tbsp. melted butter
- 1 tbsp. lemon juice
- 1 tsp. of Dijon mustard
- 1 tsp. hot sauce (optional)
- ½ tsp. smoked paprika
- Pinch cayenne
- Salt & pepper to taste
Directions
Reheat pulled pork in a skillet over medium heat. Add a touch of butter or a spoonful of barbecue sauce if you want it saucy. Keep warm on low heat.
To make the smoky hollandaise-style sauce, in a bowl, whisk together mayonnaise, melted butter, lemon juice, dijon, smoked paprika, cayenne, hot sauce, salt and pepper. Whisk until smooth. Set aside. (Do not heat directly. Warm gently if needed by placing the bowl over warm water).
Heat butter or oil in a nonstick skillet over medium heat. Crack in the eggs and season lightly. Cook until the whites are fully set. Flip and continue cooking until the yolks are completely firm and the internal temperature reaches 160 degrees F. Transfer to a plate and keep warm.
Split English muffins or biscuits and toast in a buttered skillet until golden.
On each toasted muffin/biscuit half, add a generous scoop of warm pulled pork. Top with egg, then spoon smoky hollandaise style sauce over the top. Finish with chives, hot sauce, or barbecue sauce drizzle.