Hawaiian Eggs Benedict with Kalua Pork – Brunch, Island Style

Every Hawaiian brunch spot worth its salt has some version of eggs Benedict on the menu. And almost all of them have figured out the same thing:

Why use Canadian bacon when you’ve got kalua pork?

The swap makes so much sense it’s almost obvious. Smoky, tender shredded pork instead of the usual ham. Rich hollandaise dripping down. A runny poached egg tying it all together.

And if you’re smart? You put it on a toasted Hawaiian sweet roll instead of an English muffin.

The Blender Hollandaise Method

Traditional hollandaise is made in a double boiler, whisking constantly, praying to the egg gods that it doesn’t scramble or break.

I’m going to teach you the blender method. It takes 2 minutes and works every single time. No culinary degree required.

The trick: hot melted butter, poured slowly into running blender with egg yolks. That’s it. The heat from the butter cooks the yolks just enough. The blender emulsifies everything. Pair this with a cup of Kona coffee and you’ve got the ultimate island brunch.

Hawaiian Eggs Benedict with Kalua Pork

Smoky kalua pork, perfectly poached eggs, and creamy hollandaise on toasted Hawaiian sweet rolls. This island-style eggs Benedict is brunch at its absolute best.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

Ingredients

For the Blender Hollandaise:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard
• Pinch of cayenne pepper
• ½ cup (1 stick) unsalted butter, melted and hot
• Salt to taste

For Assembly:

• 1½ cups kalua pork, shredded
• 4 Hawaiian sweet rolls, split in half
• 8 large eggs (for poaching)
• 1 tablespoon white vinegar
• 2 tablespoons butter
• Fresh chives, chopped, for garnish

Instructions

Make the Hollandaise:

1. Add egg yolks, lemon juice, Dijon, and cayenne to a blender. Blend on low for 5 seconds to combine.
2. With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream. This should take about 30 seconds.
3. The sauce will thicken and become creamy. Season with salt. Keep warm.

Prepare the Pork:

4. Heat a skillet over medium-high heat. Add kalua pork in an even layer. Cook without stirring for 2-3 minutes until edges get crispy. Stir once and cook another minute. Set aside.

Toast the Rolls:

5. Butter the cut sides of Hawaiian rolls. Toast in a pan or under the broiler until golden brown. Set on plates.

Poach the Eggs:

6. Fill a large, deep skillet with 3 inches of water. Bring to a gentle simmer. Add vinegar.
7. Crack each egg into a small bowl first. Create a gentle whirlpool in the water and slip eggs in one at a time.
8. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

Assemble:

9. Place two toasted roll halves on each plate, cut side up.
10. Top each half with a mound of crispy kalua pork.
11. Place a poached egg on top of each.
12. Drizzle generously with hollandaise.
13. Garnish with chives and serve immediately. For a simpler morning protein, Portuguese Sausage and Eggs comes together in half the time.