| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 8 slices tomato (1/2 inch thick)
- Olive oil, for drizzling
- Kosher salt and freshly cracked black pepper
- Red chili flakes, as needed
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons adobo sauce
- 2 English muffins, halved and lightly toasted
- 1 1/4 cups pulled pork, heated
- 4 poached jumbo eggs (see Cook’s Note)
- 2 scallions, sliced
Instructions
- For the tomatoes. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil.
- Place the tomato slices on the prepared baking sheet, drizzle with olive oil and sprinkle with salt, pepper and red chili flakes. Roast until the tops are slightly charred and shriveled, 15 to 20 minutes.
- For the sauce. In a small bowl, mix the sour cream, mayonnaise and adobo sauce.
- For the assembly: Place the muffins on separate plates cut-side up. Top with the tomato slices, pulled pork, poached eggs, a drizzle of sauce and a sprinkle of scallions.
Reviews
This was just okay.
So good, and I really do NOT like pulled pork (or bbq sauce for that matter), but my fam does. Poached eggs are a hassle to me and not my fav egg preparation; so I just plopped fried eggs on top, I think they turned out delicious!
Good recipe for mock hollandaise; however, I prefer equal proportions of sour cream and mayonnaise, and I used yellow “ballpark” mustard instead of the adobo sauce. . . Gives better overall color, and who doesn’t have plain old mustard in their refrigerator?
Try using Corn, T. English muffins. Corn flavor, lil butter, and Sunny’s recipe. Yummo!