Lunchbreak: Pulled BBQ pork eggs benedict with blueberry BBQ hollandaise

2 Sparrows
553 W. Diversey
Chicago
www.2sparrowschicago.com

Pulled BBQ Pork Eggs Benedict with Blueberry BBQ Hollandaise

Ingredients:
1 English muffin
1 cup of baby arugula
2 cups of pulled pork
1 cup of blueberry bbq hollandaise sauce
2 eggs

Blueberry BBQ Hollandaise Sauce

Ingredients:
1 cup blueberries
1/2 cup granulated sugar
1 cup bbq sauce
4 egg yolks
1 Tbs lemon juice
1/2 cup butter, melted
1 tsp cayenne
1 tsp salt

Place blueberries and sugar in a saucepan and cook on low heat until the sugar has melted and the blueberries have broken down. Remove from heat and stir in bbq sauce.  let cool to room temperature
whisk egg yolks and lemon juice together in a stainless steel bowl until the become frothy and double in volume. Place the bowl over a saucepan with simmering water, making sure the water does not touch the bottom of the bowl, and continue to whisk (make sure the yolks do not get too hot, or they will scramble). slowly drizzle in the melted butter and whisk until the sauce has thickened and doubled in volume. Remove from heat and whisk in salt, cayenne pepper and ¼ cup of the blueberry bbq sauce.

Assembly:
Place english muffin on plate and put arugula on top of it, then pulled pork, then poached egg, then blueberry bbq hollandaise sauce

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