Hi Guys!

How is your weekend going? Has it been busy or have you had a quiet lazy weekend? We were hoping for a quiet weekend but no such luck yet again.

We went to the home show yesterday, that was nuts! We went to a few bridal expos last year and I thought they were full on but this home show was absolutely massive! There was absolustely everything you could dream of having in your home and then more. It was really great though, we got to look at the ceasarstone bench tops we are having, we also looked at screens for our doors we want to get something like crimsafe as our cat likes to climb screen doors so we want something she wont damage, and we got to look at lightning.

Question, how do you even choose pendant lights??? There are so many to choose from and so many this we like.

If you have had a crazy saturday or are looking for something a little more decadant for you sunday brunch, i’ve got you covered with these pulled pork and poached egg muffins.

The pork can be made in advance or if you have a slow cooker with a timer you can put it on saturday night and wake up to perfect pulled pork sunday morning for your breakfast 🙂

These come together quickly once the pork is ready, it’s as simple as bringing some water to a rolling simmer and dropping in your eggs to poach, toasting off some muffins and slicing an avocado. If you want some extra freshness rocket or baby spinach would be great with these.

Don’t be intimadated by poaching eggs, i never used to make them because the first couple of attempts I had at poaching eggs were failures. But I kept at it and now I understand what I was doing wrong. Before you drop the eggs in make sure the water is simmering rapidly, you basically want it to be almost boiling because as soon as you add the egg the temperature of the water drops rapidly, and the heat of the water will keep your egg together and start setting it.

This recipe will leave you with plenty of leftover pulled pork, you can portion it up and freeze it will keep for up to 3 months in the freezer, and you can use the leftovers for fried rice, nachos, pizza, pasta or burgers just to name a few.

This breakfast is easy enough for you to pull together in under half an hour (once the prok is cooked) but truly delicious. I hope you try it, please remeber to tag your photos with #rachaelsfoodielife so i can see them

Print

Pulled Pork & Poached Egg Muffins

Course Breakfast
Servings 4 people

Ingredients

Pulled Pork

  • 1.8 kg pork shoulder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt (smoked if you cann get it)
  • 1 tablespoon brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/4 cup barbecue sauce

Pulled Pork & Poached Egg Muffins

  • 8 eggs
  • 4 english muffins
  • 1 avocado, sliced
  • 1/4 cup barbecue sauce

Instructions

Pulled Pork

  1. Place the pork, paprika, chili, pepper, salt, sugar and vinegar into your slow cooker and cook on low for 8 hours.

  2. Once the 8 hours is up use two forks to pull the meat appart, remove any bone. Mix the pork through the liquid in your slow cooker, then remove about 2 cups of the pork and place it in a bowl, pour in 1/4 cup of barbecue sauce and mix together well. Set aside.

Pulled Pork & Poached Egg Muffins

  1. Half fill a large saucepan with water, add a pinch of salt and place on high heat, bring to a rolling simmer. Gently drop 4 eggs in one at a time, place them a little apar, and cook for 3-4 minutes. Use a slotted spoon to lift them out of the water, you want the whites to be set and the yolk to be soft, drain them and place them on some paper towel.

  2. While the eggs are cooking toast the muffins.

  3. Spead a spoon of barbecue sauce onto each muffin, top with slices of avocado, then top each muffin with 1/4 cup of the pulled pork mix. Press down in the middle to create a little well for the egg to sit in. Top each muffin with an egg spinkle over salt and pepper. Servce and Enjoy!

 

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