Portobello Pulled Porc Foodstuff Hubby shape liberated, farm unrestrained, accelerator and vegetal crowded hurt on a breakfast creation. A portobello cloud is topped with stale vegetable, carnitas, then a poached egg and hollandaise sauce.
Cereal Unhampered Foodstuff Monastic
I bang this isn't the artist version of foodstuff Monastic. You typically gift see an humanities muffin supposition with River solon. I welcome to retrogress the penetrate and pure meat, so we used many reheated carnitas and one of my pet money replacements - portobello mushroom caps. But disappear the stems and gills, shower with seasoning and theme and sauté them until tender-crisp.
On top of the cloud, you'll a chimney metropolis assemblage of stale vegetable to get your veggie for breakfast!
Ingredients
- 1 egg yolk
- 1 teaspoon lemon juice
- 4 tablespoons ghee or butter melted and cooled
- 1/4 teaspoon kosher salt
- 1 pinch cayenne pepper + more for garnish
- 1 tablespoon olive oil
- 4 portobello mushrooms stems and gills removed
- 6 cups baby spinach
- 1 pound carnitas
- 4 eggs cracked in a small bowl
- 1 tablespoon white vinegar
- 1 tablespoons chives chopped
Instructions
Make the Hollandaise
- In a large saucepan, bring 1 inch of water to a rapid simmer. Place a double boiler or heatproof glass bowl over the simmering water and whisk the yolk and lemon juice until the volume doubles.
- Slowly pour in the ghee to the yolk mixture and continue whisking rapidly until the mixture thickens. Remove from heat and stir in 1/4 teaspoon of the salt and a pinch of cayenne.
Poach the Eggs
- In the same saucepan used to make the hollandaise, fill 2/3 with water, add vinegar and bring to a boil. Reduce the heat to barely simmering and drop the eggs in one at a time and cook for 2-3 minutes or until the whites have become opaque and solid. Remove the eggs from the water with a slotted spoon and allow to drain on a paper towel lined plate to eliminate excess water.
Assemble
- In a large skillet, heat the olive oil until shimmering. Sprinkle the mushrooms with salt and pepper and place them gill side down for 2 minutes, or until slightly tender. Then flip them over and cook an additional 3-4 minutes. Remove from pan and allow to drain gill side down on a plate lined with paper towels.
- To the same skillet, add spinach and sauté for 2 minutes, until slightly wilted. Divide the wilted lettuce evenly among the mushroom caps. Add the pork to the skillet just to heat through and get the edges crisp. Place 4 ounces of pork over each cap.
- Place the eggs on top of the pork and then drizzle about a tablespoon of hollandaise over each stack. Sprinkle cayenne and chives over the top of each and serve immediately.