Eggs Benedict with Pumpkin Orange Carnitas and Chipotle Hollandaise

Chef Mariko Amekodommo's Eggs Benedict get spiced up for fall with a bit of pumpkin orange carnitas and chipotle hollandaise on traditional Mexican sweet bread


Mariko is the Host of Culinary Adventures with Mariko and is a regular contributor to; utilizing unique foods, allergen-free ingredients and quick methods, she shows how easy healthy cooking at home can be. She launched FREE Baking Company in 2009 to offer Los Angeles delicious gluten-free and vegan catering, along with the hit Mariko Presents; the original pimped out paletas cart that showcased unique cheesecakes and desserts. 




Eggs Benedict
pan dulce, sliced in half
eggs, poached
Pumpkin Orange Carnitas
boneless pork shoulder, cut into 2 inch pieces
large oranges, sliced
large shallots, chopped
(14 ounces) pumpkin puree
fresh ground pepper, salt, and chili powder to taste
Chipotle Hollandaise
2 1/2
unsalted butter, melted, hot
chipotle sauce
large egg yolks
fresh lime juice
For Pumpkin Orange Carnitas: Place half of the orange slices, shallots, and pumpkin puree across the bottom of a crock-pot. Add all of the pork. Season with pepper, salt, and chili. Cover with remaining ingredients. Cook on low for 5-6 hours, or until pork pulls apart with a fork. Remove orange slices and transfer pork to bowl until ready to use.
For Chipotle Hollandaise: Fill blender with hot water to warm. Drain and dry completely. Add egg yolks, chipotle, and lime juice, and blend until well combined. While blender is running, remove top lid insert, and gradually add melted butter in a thin stream. Blend until creamy. Season to taste with salt, pepper, and lemon juice. Set aside until ready to serve.
Assembly of Eggs Benedict: Lightly toast pan dulce, and top each with a generous serving of carnitas. Gently place poached egg on top (being careful not to break the yolk) and drizzle with chipotle hollandaise.

The base number of servings for this recipe is 6

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