Carnitas Eggs Benedict with Chipotle Hollandaise: A Flavor Fiesta for Breakfast!

Are you ready to elevate your breakfast game to a whole new level? Forget your typical eggs benedict – we’re taking a culinary trip south of the border with this Carnitas Eggs Benedict with Chipotle Hollandaise! This dish is a delightful explosion of textures and flavors, combining the rich, slow-cooked goodness of carnitas with the creamy indulgence of a perfectly poached egg, all drizzled with a smoky, spicy chipotle hollandaise sauce. Get ready for a breakfast experience you won’t soon forget!

This recipe might seem a bit involved at first glance, but trust me, the result is well worth the effort. We’ll break it down into manageable steps, so even novice cooks can confidently create this breakfast masterpiece. We’ll cover everything from preparing the carnitas and poaching the eggs to whipping up that irresistible chipotle hollandaise sauce. So, roll up your sleeves, grab your ingredients, and let’s get cooking!

## Why Carnitas Eggs Benedict? What Makes it Special?

Traditional Eggs Benedict is a classic for a reason: the combination of a toasted English muffin, salty Canadian bacon, perfectly poached egg, and rich hollandaise is simply divine. But sometimes, you crave something more… something bolder… something with a little *oomph*! That’s where carnitas come in.

Carnitas, meaning “little meats” in Spanish, is a traditional Mexican dish made by slow-cooking pork (usually pork shoulder) in lard or its own rendered fat until it becomes incredibly tender and flavorful. The slow cooking process allows the pork to develop a rich, savory taste and a delightfully crispy exterior. Replacing the Canadian bacon with carnitas adds a depth of flavor and a textural contrast that takes Eggs Benedict to a whole new dimension.

The chipotle hollandaise sauce adds another layer of complexity. The smoky heat of the chipotle peppers perfectly complements the richness of the pork and the creamy texture of the hollandaise. It’s a flavor combination that’s both comforting and exciting, making this Carnitas Eggs Benedict a truly unforgettable breakfast experience.

## Ingredients: Your Shopping List

Before we dive into the recipe, let’s make sure you have all the necessary ingredients. Here’s what you’ll need:

**For the Carnitas:**

* 2 pounds pork shoulder, cut into 2-inch cubes
* 1 tablespoon olive oil
* 1 onion, roughly chopped
* 4 cloves garlic, minced
* 1 orange, juiced
* 1 lime, juiced
* 1 teaspoon cumin
* 1 teaspoon oregano
* 1/2 teaspoon chili powder
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* Salt and pepper to taste
* 1 cup chicken broth (or water)
* Bay leaf (optional)

**For the Chipotle Hollandaise:**

* 3 egg yolks
* 1 tablespoon lemon juice
* 1 tablespoon water
* 1/2 cup (1 stick) unsalted butter, melted
* 1-2 chipotle peppers in adobo sauce, finely chopped (depending on your spice preference)
* 1 tablespoon adobo sauce from the can of chipotle peppers
* Pinch of cayenne pepper (optional, for extra heat)
* Salt and pepper to taste

**For the Eggs Benedict:**

* 4 English muffins, split and toasted
* 8 large eggs
* White vinegar (for poaching the eggs)
* Fresh cilantro, chopped (for garnish)

## Step-by-Step Instructions: Creating Your Culinary Masterpiece

Now that you have all your ingredients ready, let’s get started! We’ll break the recipe down into three main components: making the carnitas, preparing the chipotle hollandaise, and poaching the eggs. Don’t be intimidated – each step is manageable, and the end result is well worth the effort.

**Part 1: Making the Carnitas (Slow Cooker or Oven)**

There are two main methods for making carnitas: slow cooking and oven roasting. Both methods yield delicious results, so choose the one that best suits your schedule and equipment.

**Slow Cooker Method:**

1. **Sear the Pork:** Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder cubes in batches until browned on all sides. This step adds flavor and helps to seal in the juices.
2. **Combine Ingredients in Slow Cooker:** Transfer the seared pork to a slow cooker. Add the chopped onion, minced garlic, orange juice, lime juice, cumin, oregano, chili powder (if using), cayenne pepper (if using), salt, and pepper. Pour in the chicken broth (or water) and add the bay leaf (if using).
3. **Slow Cook:** Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
4. **Shred the Pork:** Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
5. **Crisp the Carnitas (Optional):** For extra crispy carnitas, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the shredded pork and cook, stirring occasionally, until the edges are browned and crispy. This step is optional but highly recommended!

**Oven Method:**

1. **Sear the Pork:** Preheat your oven to 325°F (160°C). Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder cubes in batches until browned on all sides.
2. **Combine Ingredients in Dutch Oven:** Add the chopped onion, minced garlic, orange juice, lime juice, cumin, oregano, chili powder (if using), cayenne pepper (if using), salt, and pepper to the Dutch oven. Pour in the chicken broth (or water) and add the bay leaf (if using).
3. **Bake:** Cover the Dutch oven and bake in the preheated oven for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
4. **Shred the Pork:** Once the pork is cooked, remove it from the Dutch oven and shred it using two forks.
5. **Crisp the Carnitas (Optional):** Follow the same instructions as in the slow cooker method to crisp the carnitas in a skillet.

**Pro Tip for Carnitas:** For even more flavorful carnitas, consider using a combination of orange juice, lime juice, and a splash of Mexican beer in the cooking liquid. You can also add a cinnamon stick or a few cloves for a subtle warm spice note.

**Part 2: Making the Chipotle Hollandaise**

Hollandaise sauce can be a bit intimidating to make, but with a little patience and attention to detail, you can master it. The key is to whisk constantly and slowly drizzle in the melted butter to create a smooth, emulsified sauce.

1. **Prepare the Egg Yolk Mixture:** In a heatproof bowl (stainless steel or glass) that fits snugly over a saucepan of simmering water (double boiler), whisk together the egg yolks, lemon juice, and water until pale and slightly thickened.
2. **Cook Over Simmering Water:** Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly and vigorously for 5-7 minutes, or until the mixture is pale yellow and has thickened enough to coat the back of a spoon. Be careful not to overheat the mixture, or the eggs will scramble.
3. **Remove from Heat and Whisk in Butter:** Remove the bowl from the heat and gradually whisk in the melted butter, a tablespoon at a time, until the sauce is smooth and emulsified. Whisk continuously to prevent the sauce from separating.
4. **Add Chipotle Flavor:** Stir in the finely chopped chipotle peppers and adobo sauce. Taste and adjust the seasoning with salt, pepper, and cayenne pepper (if using) to your preference.
5. **Keep Warm:** Keep the hollandaise sauce warm until ready to use. You can place the bowl over a warm (but not hot) water bath to prevent it from cooling down and separating. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to thin it out.

**Troubleshooting Hollandaise:**

* **Sauce is too thin:** Continue whisking over the simmering water for a few more minutes to thicken it.
* **Sauce is too thick:** Whisk in a teaspoon or two of warm water to thin it out.
* **Sauce has separated:** Try whisking in a tablespoon of cold water or an ice cube. Sometimes this can bring the sauce back together. If that doesn’t work, you may need to start over.

**Part 3: Poaching the Eggs**

Poaching eggs is another technique that can seem daunting, but with a few simple tips, you can achieve perfectly poached eggs every time.

1. **Prepare the Water:** Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add a tablespoon of white vinegar to the water. The vinegar helps the egg whites coagulate and hold their shape.
2. **Crack the Eggs:** Crack each egg into a separate small bowl or ramekin. This makes it easier to gently slip the eggs into the simmering water.
3. **Create a Whirlpool (Optional):** Use a spoon to create a gentle whirlpool in the simmering water. This helps the egg whites wrap around the yolk as they cook.
4. **Gently Slip in the Eggs:** One at a time, gently slip the eggs into the simmering water. Try to keep the eggs from touching each other.
5. **Cook the Eggs:** Cook the eggs for 3-4 minutes, or until the egg whites are set but the yolks are still runny. The cooking time will depend on the size of the eggs and the desired level of doneness.
6. **Remove the Eggs:** Use a slotted spoon to carefully remove the poached eggs from the water. Gently pat them dry with a paper towel to remove excess water.
7. **Trim the Edges (Optional):** If desired, you can trim the edges of the poached eggs with a knife or scissors to create a more uniform shape.

**Tips for Perfect Poached Eggs:**

* Use the freshest eggs possible. Fresh eggs have firmer whites that are less likely to spread out in the water.
* Don’t overcrowd the pan. Poach only a few eggs at a time to ensure they cook evenly.
* Adjust the cooking time to your preference. If you like your yolks runny, cook the eggs for 3 minutes. If you prefer them slightly more cooked, cook them for 4 minutes.

## Assembling Your Carnitas Eggs Benedict

Now that you have all the components ready, it’s time to assemble your Carnitas Eggs Benedict! This is the fun part where you get to see all your hard work come together.

1. **Toast the English Muffins:** Lightly toast the English muffins until golden brown.
2. **Assemble the Base:** Place two English muffin halves on each plate. Top each half with a generous portion of the carnitas.
3. **Add the Poached Eggs:** Carefully place a poached egg on top of the carnitas on each English muffin half.
4. **Drizzle with Chipotle Hollandaise:** Generously drizzle the chipotle hollandaise sauce over the poached eggs.
5. **Garnish and Serve:** Garnish with fresh chopped cilantro and serve immediately. You can also add a sprinkle of chili powder or a drizzle of hot sauce for extra heat.

## Variations and Substitutions: Making it Your Own

This recipe is a great starting point, but feel free to experiment and customize it to your liking. Here are a few ideas for variations and substitutions:

* **Different Protein:** If you’re not a fan of pork, you can substitute the carnitas with shredded chicken, chorizo, or even pulled jackfruit for a vegetarian option.
* **Different Sauce:** If you don’t like chipotle peppers, you can try using a different type of pepper, such as jalapeños or serranos. You can also make a classic hollandaise sauce or a béarnaise sauce.
* **Different Bread:** If you don’t have English muffins, you can use other types of bread, such as brioche or sourdough.
* **Add Vegetables:** Add some sautéed vegetables, such as bell peppers, onions, or mushrooms, to the carnitas for extra flavor and nutrients.
* **Add Cheese:** Sprinkle some crumbled queso fresco or cotija cheese over the Carnitas Eggs Benedict for a salty, cheesy touch.
* **Spice Level:** Adjust the amount of chipotle peppers to control the level of heat. Start with one pepper and add more to taste.

## Serving Suggestions: Complete Your Brunch

Carnitas Eggs Benedict is delicious on its own, but here are a few serving suggestions to complete your brunch:

* **Side of Fruit:** Serve with a side of fresh fruit, such as berries, melon, or mango, for a refreshing contrast to the richness of the dish.
* **Breakfast Potatoes:** Add a side of crispy breakfast potatoes, such as roasted potatoes or home fries, for a heartier meal.
* **Guacamole and Chips:** Serve with guacamole and tortilla chips for a Mexican-inspired brunch feast.
* **Mimosas or Bloody Marys:** Pair with mimosas or Bloody Marys for a celebratory brunch experience.
* **Mexican Hot Chocolate:** Serve with a warm cup of Mexican hot chocolate for a sweet and spicy treat.

## Storage and Reheating Instructions

* **Carnitas:** Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat until warmed through.
* **Chipotle Hollandaise:** Hollandaise sauce is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently over a warm water bath, whisking constantly, until warmed through. Be careful not to overheat the sauce, or it will separate.
* **Poached Eggs:** Poached eggs are also best served fresh. If you need to make them ahead of time, you can poach them slightly undercooked and then refrigerate them in a bowl of cold water for up to 1 day. To reheat, gently warm them in simmering water for a minute or two until heated through.

## Conclusion: A Breakfast to Remember

Carnitas Eggs Benedict with Chipotle Hollandaise is a truly special breakfast that’s sure to impress your family and friends. The combination of tender, flavorful carnitas, perfectly poached eggs, and smoky, spicy chipotle hollandaise is simply irresistible. While it may take a bit of effort to prepare, the end result is well worth it. So, give this recipe a try and experience a flavor fiesta for breakfast! You won’t be disappointed.

Enjoy your delicious Carnitas Eggs Benedict! Don’t forget to share your creations and tag us on social media! We can’t wait to see your culinary masterpieces.