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Chipotle Eggs Benedicts with Pulled Pork

Chipotle Eggs Benedicts with Pulled Pork

By Traeger Kitchen

Brunch never had it so good — smoked pulled pork replaces traditional Canadian bacon to remind your tastebuds that every meal should be Traegered.

Prep Time

20 Min

Cook Time

5 Min




This recipe serves:


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Units of Measurement:
Chipotle Hollandaise Sauce
3/4 Cup (12 Tbsp) unsalted butter, divided
3 egg yolks
1 Tablespoon water
1 Tablespoon lemon juice
To Taste Salt
To Taste Freshly ground pepper
1 Teaspoon chipotle peppers in adobo sauce, or more as desired
4-6 eggs
1 Teaspoon Vinegar or Lemon Juice
4 English Muffins
2 Tablespoon butter, melted, or oil
As Needed Cooked pulled pork, warmed


  • 1

    Make the Chipotle Hollandaise Sauce. Cut 2 tablespoons of the butter into small pieces and keep cold in the fridge. In a bowl or saucepan, melt the remaining butter and keep warm. In a heat-proof bowl, beat the egg yolks until thick and pale, about 5 minutes. Whisk in the water, lemon juice, and 1 tablespoon of the cold butter.

  • 2

    Set the bowl over a pot of simmering water and whisk until the mixture thickens, about 5 minutes. When thick, you'll start to see the bottom of the bowl between strokes with the whisk. Remove the bowl from heat and immediately whisk in the remaining 1 tablespoon of cold butter. Slowly pour the melted butter into the mixture and whisk until all butter is added and the sauce is smooth.

  • 3

    If the sauce is too thick, add 1-2 tablespoons of warm water to thin it. Season the sauce with salt and pepper to taste and add 1 teaspoon of chipotle in adobo sauce, or more to desired heat. Submerge the bottom of the bowl in warm water to keep the sauce warm while you poach your eggs.

  • 4

    Make the poached eggs. Fill a pot with water and bring to a boil on the stove. Add 1 tsp. of vinegar or lemon juice for roughly every cup of water. Crack the egg into a large spoon. Slide the egg into the center of the pan. For runny yolks, cook eggs for 2-3 minutes. For a more well-cooked yolk, poach for 4-5 minutes. Use a slotted spoon to remove eggs from the water.

  • 5

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500° if available.

    500 ˚F / 260 ˚C


  • 6

    Toast the English muffins. Brush the English muffin halves with melted butter or oil. Place cut-side down directly on the grill grates. Close the lid and toast for 2-3 minutes, until golden brown.

    500 ˚F / 260 ˚C


  • 7

    Remove the English muffins from the grill. To assemble, layer the English muffin with warmed pulled pork, a poached egg, and the chipotle hollandaise on top. Enjoy!

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