To prepare à la carte:
1. Place 1 tsp each of canola oil in 2 separate heated, nonstick egg pans. Break an egg into each pan. Cook on one side for a sunny-side-up egg or cook to desired doneness.
2. Place 113 g of pulled pork in a heated, nonstick sauté pan. Add 56 kg of creamy pork gravy. Cook until just warmed through. Season with salt and pepper.
4. Place the eggs on the bottom half of a warmed serving plate. Shingle 3 johnny cakes at the top of the plate next to the eggs. Spread the pork out across the johnny cakes. Ladle 44 ml of Herbes de Provence hollandaise over the top of the pork. Sprinkle 8–9 bias-cut scallion tops over the hollandaise. Sprinkle paprika over the top of the eggs to taste.
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