There’s a killer breakfast place in San Antonio, Magnolia Pancake Haus. And if there’s one thing tulip-man loves more than fine-dining, it’s Denny’s. And if there’s one thing he loves more than Denny’s, it’s the Southern Eggs Benedict at Magnolia Pancake Haus. It’s a spin on the classic Eggs Benedict, but with BBQ pulled pork and a sprinkle of magic. And since I no longer live in San Antonio, I’ve had to recreate his favorite breakfast (bonus: now we can eat it on the couch in our pajamas, no need to leave the house!) This Southern Eggs Benedict swaps the pork for pulled mushrooms, and the buttery biscuit for either a whole wheat English muffin or a crusty bread.
Ingredients in this southern eggs benedict
There are a few key components in this Southern Eggs Benedict, and when they come together it’s just like, BOOM flavor explosion. Shredded BBQ Mushrooms: In case you haven’t got the memo, BBQ pulled “pork” from mushrooms is the best things since sliced bread and you need it in your life. Hollandaise Sauce: I was a lot more nervous about making this than was warranted. There’s all sorts of fuss online about getting a double boiler and taking all these fancy, elaborate steps to make Hollandaise sauce. But Julia Child, as always, simplifies it beautifully, so I adapted a recipe from her! Poached Egg: Again, easier than I thought. I’d tried this many times before, but never actually did it right. The key to poached egg perfection? Adding white vinegar to the simmering water, and sloooowly lower the eggs in. P.S. here are more of our favorite vegetarian breakfast recipes!
