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.


Recipe Summary

30 mins
50 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

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

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

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

  • 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.

  • 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.

  • 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

917 calories; protein 39.3g; carbohydrates 51.2g; fat 64.2g; cholesterol 496mg; sodium 1338.2mg. Full Nutrition