Carnitas Eggs Benedict with Chipotle Hollandaise


Don't know what to make with your leftover carnitas? Turn it into a savory breakfast with a Mexican twist that is sure to satisfy your guests. Garnish with cilantro and pickled red onion, if desired.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
4 servings


  • ¾ pound carnitas (cooked pulled pork)

  • 4 English muffins, split

  • 3 avocados, pitted and peeled

  • ½ lime, juiced

  • salt to taste

  • ½ cup salted butter

  • 1 (.9 ounce) package hollandaise sauce mix (such as Knorr®)

  • 1 cup milk

  • ½ teaspoon chipotle powder

  • 1 tablespoon white vinegar

  • 8 large eggs


  1. Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.

  2. Place carnitas in a single layer on the prepared baking sheet.

  3. Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.

  4. Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.

  5. Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.

  6. Return carnitas and English muffins to the oven to keep warm until needed.

  7. Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.

  8. Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.

  9. Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

  10. Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

Cook's Note:

Poached eggs can be prepared ahead of time and kept in the refrigerator 1 to 2 days. Upon poaching, immerse them into ice water to cool, cover, and place in the refrigerator. When ready to serve, bring a saucepan of water to a boil, then turn off heat. Place eggs into the warm water for 30 to 60 seconds, or until warmed through.

Nutrition Facts (per serving)

917 Calories
64g Fat
51g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 917
% Daily Value *
Total Fat 64g 82%
Saturated Fat 25g 125%
Cholesterol 496mg 165%
Sodium 1338mg 58%
Total Carbohydrate 51g 19%
Dietary Fiber 10g 37%
Total Sugars 5g
Protein 39g
Vitamin C 18mg 89%
Calcium 271mg 21%
Iron 4mg 20%
Potassium 990mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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