Chipotle Eggs Benedicts with Pulled Pork

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.

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.

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.

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.

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.

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.

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!