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Memphis Pulled Pork Breakfast Sandwich

Prep Time 30 mins
Cook Time 8 mins
Total Time 38 mins
Difficulty: Intermediate
Best Season: Summer, Suitable throughout the year
Description

This recipe creates a decadent sandwich with a harmonious blend of flavors and textures. The rich, creamy eggs and succulent pulled pork are contrasted by the crispy hashbrowns and the tangy crunch of dill pickles. A drizzle of Memphis BBQ sauce and a sprinkle of fried onions tie everything together for a truly satisfying and flavorful experience

Ingredients
    Creamy Scrambled Eggs
  • 1 tsp cornstarch
  • 1 Tbsp water
  • 2 eggs
  • 1 Tbsp 1 Butter, diced into 1/2" cubes
  • Salt & Pepper
    • Crispy Hashbrowns
  • 1 pkg Idaho Spud Dehydrated Potatoes
  • Water to fill line
  • Fresh black pepper to taste
  • 1/8 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 Tbsp butter
  • 1 Tbsp neutral oil (more if needed)
    • Rest of Sandwich
  • 1 ea Hawaiian Style Bun
  • 2 tsp Garlic butter
  • 3 oz pulled pork (leftover)
  • 1 Tbsp Beef Stock
    • Sandwich Build (top to bottom)
  • 1 Tbsp Memphis BBQ Sauce (more to taste)
  • Pulled Pork
  • Scrambled Egg
  • 2 oz hashbrowns (see above)
  • 1 pinch French's Fried Onions
  • 3 long dill pickle slices
Instructions
    Scrambled Egg
  1. 1
    Combine the water and cornstarch and remove the lumps
  2. 2
    Add eggs and beat with the slurry adding salt and pepper to taste
  3. 3
    Add 1 Tbsp of butter to a pan and allow to melt
  4. 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
    5. Hashbrowns
  5. 5
    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)
  6. 6
    Add the reconstituted potatoes in to a large bowl, add seasoning and stir to combine
  7. 7
    In a large frying pan, add 2 Tbsp butter and 1+ Tbsp oil
  8. 8
    Once the butter is melted and the butter is foamy add the potatoes and spread out to an even layer
  9. 9
    Allow to sit undisturbed for 5 minutes than flip and spread out. Do this repeatedly as needed until the hashbrowns are crispy
  10. 10
    Remove to a separate bowl (you will have extra, save for another breakfast)
    11. Rest of the Sandwich
  11. 11
    Spread the bun with garlic butter and toast in a large pan on both side. Set aside
  12. 12
    Reheat the pulled pork in a small sauce pan with the stock until soft
    13. Sandwich Build (bottom to top)
  13. 13
    Toasted Bun Bottom
  14. 14
    BBQ sauce
  15. 15
    Pulled Pork
  16. 16
    Scrambled egg
  17. 17
    Hashbrowns
  18. 18
    Fried onions
  19. 19
    Pickle slices
  20. 20
    Toasted Bun Top
  21. 21
    Enjoy!
Read it online: https://brinnerbites.com/recipe/memphis-pulled-pork-breakfast-sandw/