Pork Benedict with Asparagus and Quick Hollandaise Recipe
Discover a delicious Pork Benedict with Asparagus and Quick Hollandaise recipe from Smithfield Culinary to help build your menu and keep your customers coming back for more
Ingredients
- 8 oz. Pulled Pork
- 4 English Muffins
- 1 bunch asparagus (stalks trimmed at base)
- 1 Tbsp. grape seed oil (can substitute another variety)
- 2 garlic cloves, sliced
- Salt and pepper to taste
- 4 poached eggs
- 3 egg yolks
- 1 Tbsp. lemon juice
- 1 teaspoon hot sauce
- ½ cup butter (melted)
- Salt to taste
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