Memphis Pulled Pork Breakfast Sandwich

Scrambled Egg

1. Combine the water and cornstarch and remove the lumps
2. Add eggs and beat with the slurry adding salt and pepper to taste
3. Add 1 Tbsp of butter to a pan and allow to melt
4. Scramble the eggs, pulling them to the middle and as it cooks shape it into a round shape that will fit the bun (We want this to be slightly underdone as it will continue to cook once removed). Flip and remove onto a plate

Hashbrowns

1. Open the flap on the box, add water to the fill line, close up and allow to steep (boiling water=10 minutes, hot tap water=20 minutes, cold water is good for overnight)
2. Add the reconstituted potatoes in to a large bowl, add seasoning and stir to combine
3. In a large frying pan, add 2 Tbsp butter and 1+ Tbsp oil
4. Once the butter is melted and the butter is foamy add the potatoes and spread out to an even layer
5. Allow to sit undisturbed for 5 minutes than flip and spread out. Do this repeatedly as needed until the hashbrowns are crispy
6. Remove to a separate bowl (you will have extra, save for another breakfast)

Rest of the Sandwich

1. Spread the bun with garlic butter and toast in a large pan on both side. Set aside
2. Reheat the pulled pork in a small sauce pan with the stock until soft

Sandwich Build (bottom to top)

1. Toasted Bun Bottom
2. BBQ sauce
3. Pulled Pork
4. Scrambled egg
5. Hashbrowns
6. Fried onions
7. Pickle slices
8. Toasted Bun Top
9. Enjoy!