Every day should start with a good breakfast – especially Mother’s Day. Here’s a unique, delicious brunch idea for mom featuring our Carolina-style pulled pork. Pair it with the perfect bouquet of bright flowers and voila, Mother’s Day is off to the perfect start.
Mother’s Day Brunch featuring Piedmont Kitchen Co. Pulled Pork – Huevos Rancheros
1/2 - 3/4 cup Piedmont Kitchen Co. Pulled Pork
3 tbsp olive oil
1 corn tortilla
2 tbsp corn relish or salsa
1-2 eggs (based on preference)
1 tbsp crumbled queso fresco or preferred cheese
1 tbsp cilantro
A few shakes of hot sauce
Ingredients per serving:
Thaw pulled pork in refrigerator overnight or quickly warm up by boiling in a pot of water for about 15 minutes.
Place an 8 or 10 inch heavy-bottomed skillet over medium high heat.
Add the pulled pork to the hot pan and toss, allowing it to fry until crispy around the edges and hot all the way through. Transfer to a bowl. Return the skillet to the burner.
Heat the oil in the skillet over medium heat.
Place the corn tortilla in it until it bubbles around the edges and is golden brown on the bottom. Fry the second side until it is golden brown. Transfer to a paper towel lined plate and turn the heat to low.
Crack the egg into the pan and fry until the whites are set all the way through and the yolk is still runny. Remove the pan from the heat.
Stack the tortilla, heated pulled pork, and corn relish or salsa on a plate. Use a spatula to carefully transfer the fried egg onto the stack, then top with the crumbled or grated cheese, cilantro, and hot sauce of choice. Serve immediately.
If you make this for your Mother’s Day brunch get together, tag us on Instagram and Facebook @piedmontkitchenco – we would love to see your creations! Happy Mother’s Day to All and Enjoy!