Miss Piggy Waffles Benedict
Miss Piggy is the quintessential icon of glamorous indulgence…or so she thought lol. When creating this dish I couldn’t help but think of her as I cooked the pork and envisioned the final product. Ok, so maybe that wouldn’t be what she’d eat but it sure is what I like. The crazy flavour of pulled pork really just goes with almost anything and everything. It takes the most boring dish to decadent just by adding this one simple ingredient.
I love cooking a meat that is such a no brainer. All you have to do is throw the meat into a crockpot when you go to bed and wake up to the most moist, cooked to perfection succulent meat ever. You really can’t go wrong. My suggestion is to make double the meat and use the leftovers for a variety of things. I was craving mac and cheese with pulled pork to be honest. But hey that’s me. How about meat pie, pulled pork tacos, quesadillas, grilled cheese Panini’s…can you tell I’m craving cheese?
Don’t let the pork stop you from making this or the hollandaise. Meat is super easy and hey…if you don’t want to make the hollandaise from scratch buy a packet (truthfully they taste pretty good). Poached eggs too daunting, make fried eggs over easy. Improvise, improvise!!!
- 2 cups Original Bisquick™ mix
- 1 1/3 cups milk
- 1 egg
- 2 tablespoons vegetable oil
- 2lb pork butt or picnic roast
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
- 8 large eggs
- 4-6 tablespoons Cilantro
- 1 tomato, seeded and chopped
- 4 tablespoons chopped red onion
- Mix ingredients together. Heat waffle maker to high and cook according to directions. Make 4 large waffles and keep warm in oven at 200 degrees.
- Place pork in crockpot for 6 hours on high. Once cool enough to handle. Drain liquid and shred to large shredded pieces; discarding all fat. Keep warm in oven with waffles.
- Tyler Florence recipe at Food Network
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
- Place one large waffle on a plate and pile a generous amount of pulled pork, then two poached eggs and hollandaise sauce. Drizzle sriracha, 1 tablespoon of red onion, 2 tablespoons tomato and a few cilantro leaves.