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You can have Poivre Noir Sauce with Pulled Pork and Eggs using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Poivre Noir Sauce with Pulled Pork and Eggs
- You need 12 ounces of pulled pork.
- It's 2 of large eggs.
- It's 2/3 cup of Poivre noir see my recipe fish cries fowl...
- It's To taste of kosher salt.
- You need To taste of ground black pepper.
- You need 4 tablespoons of water to steam whites of eggs.
Trisha wears her most outrageous Christmas sweater and makes festive-themed cranberry pecan baked brie, fruitcake cookies and holiday devilled eggs. Christian cooks up the ultimate Christmas pulled pork. Baked Eggs with Spicy Tomato Sauce, Chickpeas, and Mozzarella. Follow Fine Cooking on your favorite social networks.
Poivre Noir Sauce with Pulled Pork and Eggs instructions
- Heat the pulled pork. Dry cook till crispy..
- Add the Poivre noir sauce stir it in well. Cook the eggs with yokes runny but whites done. Add salt and pepper to taste on the eggs..
- Serve I hope you enjoy!.
Great recipe for pulled pork, however I like a mustard sauce for my pulled pork sandwiches. Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Melt ¼ stick of butter in a sauce pan and sauté shallots (cooking quickly over high heat) * Check out my post the Secret to Great Sauces is Demi Glace to learn more about demi glace, what it is Use on steaks, lamb and pork dishes, or a base for stews, soups and gravies. Steak au poivre prepared with filet mignon and peppercorn sauce.
