• 3/4 Cup Butter, unsalted

• 3 Whole egg yolk

• 1 Tablespoon lemon juice

• To Taste salt

• To Taste black pepper

• 1 Tablespoon Chipotle Peppers in Adobe Sauce

• 6 Whole eggs

• 1 Teaspoon Vinegar or Lemon Juice

• 4 Whole English Muffins

• To Taste Pork, pulled, leftover

Steps

1

Chipotle Hollandaise Sauce: Cut 2 Tbsp of the butter into small pieces and keep in the fridge. Melt the remaining butter and keep warm. In a heat-proof bowl, beat the egg yolks until thick and pale, about 5 minutes

2

Whisk in the water, lemon juice and 1 Tbsp of the cold butter. Set the bowl over a pot of simmering water and whisk until the mixture thickens, about 5 minutes. When thick, you'll start to see the bottom of the bowl between strokes with the whisk. Remove the bowl from heat and immediately whisk in the remaining 1 Tbsp of cold butter.

3

Slowly pour the melted butter into the mixture and whisk until all butter is added and the sauce is smooth. If the sauce is too thick, add 1 to 2 Tbsp of warm water to thin it. Season sauce with salt and pepper to taste and add 1 tsp to 1 Tbsp of chipotle in adobo sauce to desired heat.

4

Submerge the bottom of the bowl in warm water to keep the sauce warm while you poach your eggs.

5

Poached Eggs: Fill a pot with water and bring to a boil on stove. Add 1 tsp of vinegar or lemon juice for roughly every cup of water. Crack the egg into a large spoon.

6

Slide the egg in the center of the pan. For runny yolks, cook eggs for 2-3 minutes. For a more well-cooked yolk, poach for 4-5 minutes. Use a slotted spoon to remove eggs from water.

7

Toasted English Muffin: When ready to cook, start the Z Grill according to grill instructions. Set the temperature to 450 degrees F (set to HIGH setting) and preheat, lid closed, for 10 to 15 minutes.

8

Brush English muffin halves with melted butter or oil and toast directly on grill grate for about 3 minutes.

9

To assemble, layer the English muffin with leftover pulled pork, a poached egg and the chipotle hollandaise on top. Enjoy!