Day 3, Mission: Shredded Pork Eggs Benedict, 362 recipes to go

I spend this last weekend house-sitting in Denver, which meant no computer or camera. So what I decided to do this weekend was highlight some meals I had at some Denver weekends and how you can make them at home. The first and most delicious thing I had this weekend was breakfast at Snooze in downtown Denver. http://www.snoozeeatery.com/  Along with delicious Blueberry Pancakes, Caprese Bene, Corned Beef Hash, S'mores French Toast and much much more, they have a dish I have yet to seen elsewhere...the Backyard BBQ Benny. This delicious dish is described as "Our housemade corn bread topped with slow-cooked Niman RanchBBQ Beef, poached eggs, smoked cheddar hollandaise and diced pickles."  And let me tell you, this dish was amazingly delicious. So I typed up my version on how you can make this breakfast delight in your own kitchen.
Yields: 1 serving
Total Time: 30 minutes

# of Pans: 3
Ingredients:
1 Cup left over shredded pork, or pre-cooked shredded beef from the grocery store (found in the refrigerator section by the hot dogs)
2 Eggs
For Cornbread:
1 Cup Cornmeal
1 Cup flour
1/4 Cup sugar
1 Pinch of Salt
1 Egg
1 Cup Milk
1/4 Cup Canola Oil
1 Tbsp. Baking Powder
For Hollandaise Sauce:
1 Pack McCormicks (or any brand) Hollandaise Sauce Mix **the following ingredients may vary depending on the brand of hollandaise sauce you choose to use**
1/2 Sitck Butter (1/4 Cup)
1 Cup Water
1/4 Cup Cheese

Directions:
*Preheat oven to 400' and grease a 8"or 9" Square baking pan with butter or canola oil
*In a medium sized bowl, combine the cornmeal, flour, sugar, salt and baking powder.
*Once dry ingredients are mixed, add the milk, canola oil and egg and whisk until all ingredients are mixed well.
*Pour batter into you 8" or 9" baking pan and place on the center rack of your oven. Set a timer for 20 minutes.
*Now you can start to prepare your poached eggs. Fill a shallow sauce pan with water, and bring to a boil.
*When you have about 10 minutes left for the cornbread, melt your 1/2 stick of butter in a medium sized sauce pan over medium low heat.
*Once your butter has melted, stir in your cup water and the whole packet of sauce mix. Whisk until smooth and cook on medium heat until your sauce comes to a boil. Reduce heat to a simmer, add in your 1/4 cup cheese and let simmer for one minute or cheese is completely melted. MAKE SURE YOU STIR YOUR SAUCE OCCASIONALLY!

*Now back to your poached eggs...once the water has begun to boil, turn down the heat to a low simmer. Crack open your egg into a small dish and gently drop the egg into the boiling water.
*With a spoon, nudge the egg whites closer to the yolk to form a more unified shape.

*Turn off the heat, cover and let sit for four minutes.
*Now you can microwave your leftover pulled pork for about a minute.
*During this time, remove Cornbread from oven and allow to cool

*While your eggs are cooking, you can slice your cornbread. Take one slice, cut it in half hot dog style and place on your plate. Next, set your warmed up left over shredded pork on top of your cornbread.
*Once your eggs are finished cooking, remove them from the saucepan with a large spoon and place them gently on top of your shredded beef. Pour the hollandaise sauce over everything and prepare your taste buds for pure bliss!!! To check out the original meal, head to Snooze in Denver or Fort Collins, Colorado.