Eggs Benedict with Braised Pork

Ingredients:

Tomatoes

• 8 tomato slices, 1 cm thick.
• Olive oil to drizzle
• Chili pepper flakes, as needed

Sauce

• 0.5 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons adobo sauce

Assembly

• 2 English muffins, halved and lightly toasted
• 1 and 1/4 cups warmed braised pork
• 4 poached eggs
• 2 green onions, thinly sliced

Preparation:

1. Tomatoes: Preheat oven to 200°C. Line a baking sheet with non-stick foil.
   
   Place the tomato slices on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, and red pepper flakes. Bake until the tomatoes are lightly browned and wrinkled on top, 15 to 20 minutes.
2. SauceIn a small bowl, combine sour cream, mayonnaise and adobo sauce.
3. Place the muffins cut-side up on individual plates. Top with tomato slices, braised pork, poached eggs, drizzle with sauce, and sprinkle with green onions.

4. Poached eggs

   
   In a large saucepan, bring at least 4 inches of water to a boil over high heat. Reduce the heat to a simmer. Crack 1 egg into a small bowl. Spray a ladle with cooking spray and pour the egg into the ladle. Carefully lower the ladle into the boiling water, keeping it just above the water level to prevent water from seeping into the ladle. Cook until a light white film forms on the outer edge of the egg, about 1 minute. Then carefully lower the ladle into the water with the egg. Wipe the ladle dry and repeat with the remaining eggs. Cook until all the whites are white. Remove the eggs with a slotted spoon and pat dry with a paper towel.
   
   If you're cooking a lot of eggs, transfer them to a bowl of ice water after boiling, and when you're ready to serve, plunge them into still-boiling water for a few seconds to reheat.