Pulled- Pork Sandwich with Egg Benedict and Hollandaise sauce (Martha Stewart) ..丰富的早餐呢!!

When i first saw Zoe cooked this i am so interested to give it a go. I know my kids will love it. I know this is quite a big portion for my family so i cooked 1/3 of the recipe and it still took us 2 days to finish it. We all love it and i will definitely cook this again.
I matched this Pulled-Pork with my home made English Muffin and Egg Benedict with Hollandaise sauce. That is a awesome breakfast right?? But we have it for lunch :p
这道焖肉超棒呢!! 肉的香和丝丝的口感真的能让你吃上好几口. 
把白白的英式小餐包拔开, 夹上一层肉丝再加上水煮蛋再淋上Hollandaise酱料..你想要咬一口吗?? :p 还有还有再加点番茄酱~~~

Pulled-Pork Sandwich ..焖烤肉丝三文治

Home made English muffins..自制白白的英式小餐包

 Egg Benedict and Pulled pork sandwich between English muffin and top with...

白英式小餐包夹着水煮蛋和肉丝再加上番茄酱, 好吃啊!
这道蛮简单的一道料理. 把猪肉用调味料腌好..(主调味料是番茄酱和牛至-oregano)再放入个厚的钢锅, 加入水把盖,盖好送进烤箱烤上2个半小时. 就可以享用了. 简单吧!!

...Hollandaise sauce

....加上酱料

二宝贝喜欢没酱料的!

This is really tasty!!! We are happy with the soft english muffin, tasty pulled-pork and the soft center benedict egg with hollandaise sauce.

Pulled-Pork Sandwiches from Martha Stewart

(I cooked 1/3 of this recipe)

3/4 cup ketchup

1 tablespoon light-brown sugar

4 garlic cloves, finely chopped

3/4 tsp dried sage (i did not add this)

1/2 tsp dried oregano

Coarse salt and ground pepper

3-pound boneless pork shoulder, trimmed of excess fat

6 crusty white rolls, split in half horizontally (I baked my own homemade english muffins will share the recipe later)

The oven method:

Preheat oven to 350°F (or 160°C fan forced). Stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 tsp coarse salt, and 1/2 tsp pepper. Cut pork in half lengthwise, coat the pork with the sauce and add all into a 5-quart Dutch oven or heavy pot with a tight-fitting lid. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender for about 2 1/2 hours.

Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup.

Hollandaise Sauce from Martha Stewart
(i make 1/2 of the recipe)

Ingredients:

• 3 large egg yolks
• 1 1/2 tablespoons water
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• Coarse salt

To do:

1. In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 4 minutes. Remove from heat, and stir in lemon juice.
2. Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm over very gently simmering water, whisking occasionally.

Eggs Benedict from Martha Stewart

Ingredients

• Hollandaise Sauce
• 1/4 pound Canadian bacon (8 slices)(i replace this with Pulled-Pork)
• 4 large eggs
• 2 English muffins, split in half, toasted
• 2 slices white bread, for draining
• Coarse salt and freshly ground pepper
• Snipped chives, for garnish

To do:

1. Prepare hollandaise sauce, and set aside, keeping warm.
2. Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.
3. Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.
4. Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives

This post is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats