100 Favorite Dishes, No. 80: Pulled Whole Hog BBQ Eggs Benedict at Smoke
Alexander Nham

100 Favorite Dishes, No. 80: Pulled Whole Hog BBQ Eggs Benedict at Smoke

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Eggs Benedict is probably one of the most hackneyed brunch dishes out there done 70 ways from Sunday at any semi-respectable restaurant. For an adaptation that rouses me from bed on a Sunday morning to battle a brunch crowd, I go to Smoke. Pairing their barbecue with eggs proves to be a recipe for a mind-blowing meal.

A tweaked version of the classic, Smoke swaps out the Canadian bacon for Smoke's elevated version of pulled pork. Sure, pulled pork and eggs are delicious, but I think the real brilliance is in the details. The char job on the English muffins brings a smoky aroma and a texture that a toaster could only dream of. Two perfectly poached eggs come in a Hollandaise sauce with a prominent citrus twang that cuts through the richness of the sauce, oozing yolk, and mound of slow-cooked pork. If that doesn't get you up in the morning, you're probably dead.

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