Carnitas Eggs Benedict from Closet Cooking

Moist, tender and crispy carnitas served on a lightly toasted English muffin with a poached egg, pickled red onions and avocado salsa verde.

Servings: 2

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 4 eggs
  • 2 English muffins, cut in half and lightly toasted
  • 2 cups carnitas, warm
  • 1/4 cup pickled red onions or fresh sweet onions
  • 1 cup salsa verde
  • 1/2 small avocado, mashed
  • 1/4 cotija, crumbled (optional)
  • 1/4 cilantro, torn
  1. Bring a large pot of water to a boil and reduce the heat to medium.
  2. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water, let the egg cook until the egg is set the way you like, about 2-3 minutes and fish it out. Repeat with remaining eggs.
  3. Place two English muffin halves per plate, top with carnitas, pickles red onions, the eggs, the mixture of the salsa verde and avocado, cotija and cilantro.