This Eggs Benedict is a southern BBQ twist on the delicious classic, with shredded BBQ mushrooms, homemade Hollandaise sauce, and a poached egg.
There’s a killer breakfast place in San Antonio, Magnolia Pancake Haus. And if there’s one thing tulip-man loves more than fine-dining, it’s Denny’s. And if there’s one thing he loves more than Denny’s, it’s the Southern Eggs Benedict at Magnolia Pancake Haus. It’s a spin on the classic Eggs Benedict, but with BBQ pulled pork and a sprinkle of magic.
And since I no longer live in San Antonio, I’ve had to recreate his favorite breakfast (bonus: now we can eat it on the couch in our pajamas, no need to leave the house!) This Southern Eggs Benedict swaps the pork for pulled mushrooms, and the buttery biscuit for either a whole wheat English muffin or a crusty bread.
Ingredients in this southern eggs benedict
There are a few key components in this Southern Eggs Benedict, and when they come together it’s just like, BOOM flavor explosion.
Shredded BBQ Mushrooms: In case you haven’t got the memo, BBQ pulled “pork” from mushrooms is the best things since sliced bread and you need it in your life.
Hollandaise Sauce: I was a lot more nervous about making this than was warranted. There’s all sorts of fuss online about getting a double boiler and taking all these fancy, elaborate steps to make Hollandaise sauce. But Julia Child, as always, simplifies it beautifully, so I adapted a recipe from her.
Poached Egg: Again, easier than I thought. I’d tried this many times before, but never actually did it right. The key to poached egg perfection? Adding white vinegar to the simmering water, and sloooowly lower the eggs in.
BBQ Pulled Mushrooms
- 4 king oyster mushrooms
- 2 Tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ¼ tsp each salt and cayenne pepper
- 2 cloves garlic minced
- ¼ cup BBQ sauce 50 g
- 2 egg yolks
- 1 Tbsp lemon juice
- ½ cup unsalted butter melted
- Pinch of salt
You’ll also need
- 2 buns English muffins, biscuits, sandwich buns
- 4 whole eggs
- ¼ cup white vinegar
- Garnish: cayenne, chives
- Mushrooms: Make the BBQ pulled mushrooms using this recipe (5 minutes hands-on work, 25 minutes cooking).
- Hollandaise: In a large heat-proof bowl, whisk together yolks and lemon juice. Set over a pot of simmering water (so that the bottom does not touch the water, but is heated by the steam) and continue whisking. When mixture has thickened and is foamy (3 min), slowly pour in the butter, whisking quickly to ensure it is completely emulsified. Continue whisking until mixture is thick. Add a dash of salt, give it one more stir, then remove from heat, cover, and set aside.
- Eggs: Bring a pot of water to a boil, then reduce to a gentle simmer. Pour white vinegar into the pot. Crack an egg into a shallow bowl, then slowly lower the egg into the simmering water. Cook 3 to 4 minutes, or until yolk is a little less jiggly. You may need to work in batches here. Place poached eggs on a paper towel to remove excess moisture.
- Assemble: Slice English muffin or bun in half and toast. Top with BBQ pulled mushrooms, poached egg, and Hollandaise sauce. Garnish with a pinch of cayenne pepper and chives.