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A classic & favorite dish turned into a breakfast addiction--English muffin layered with quick pickles, pulled pork, ham, cheese & of course, a yolky egg

Makes 4 Benedicts


For the Quick Pickles:

1/2 English cucumber, cut into 1/2" thick slices

1/4c white vinegar

1/2c water

1tbsp sugar

1/2tsp salt

1/2tsp red pepper flakes

1/2tbsp whole mustard seeds

For the Benedicts:

2 english muffins, split and toasted

1c pulled pork (I used leftover Smoked Mexi Pork, recipe link below!)

8 slices Blackforest ham

8 slices white cheese (Swiss is traditional but I used pepperjack for its kick)

Yellow mustard

4 eggs


Combine the pickle ingredients in a small bowl and toss in the English cucumber slices. Refrigerate at least 1 hour or overnight.


Heat a large skillet over medium-low heat and drizzle with oil of choice. Crack the eggs into the pan one at a time, keeping the yolk whole. Cook 5-7min, until the yolk is still runny but the white is set. Transfers to a plate. Increase heat to medium and fold the ham into four piles, two slices per pile, then top each pile with two slices of cheese. Put them in the pan and cover with a lid--we’re looking to melt the cheese and warm the ham.


Plate the English muffin halves cut-side up. Drizzle with a little yellow mustard (the amount is really personal preference), and add on a few quick pickles. Layer the ham and cheese on top of the pickles and finish them with an egg. Serve immediately.



Don’t do it.