Ingredients

Method

• 4 Woolworths crumbed pork schnitzels
• 4 Woolworths English muffins
• 4 free-range eggs
• fresh chives, finely chopped to garnish
For the Hollandaise sauce:
• free-range egg yolks
• Dijon mustard
• Woolworths LemonGold®, juiced
• sea salt, to taste
• black pepper, freshly ground, to taste

Method

Ingredients

1. Air-fry the pork schnitzels according to package instructions until crispy and cooked through. Set aside to rest.

2. To make the sauce, place the egg yolks, mustard, lemon juice, salt and pepper in a blender. Blend on high for about 30 seconds until everything is well combined. With the blender running, slowly drizzle in the melted butter in a thin stream. Once the sauce has thickened and is well combined, check the seasoning. Keep warm.

3. Place a half-toasted English muffin on each plate. Top with the pork schnitzels. Gently place a poached egg on top of the schnitzel, then generously spoon the warm Hollandaise sauce over the poached egg. Serve immediately with a sprinkle of chives.

Tip for poaching eggs: Bring a pot of water to a simmer and add a generous splash of vinegar (optional, to help with egg white set). Crack the eggs one by one into small cups. Gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set, but the yolk is still runny. Remove the eggs with a slotted spoon and drain.

Photography and videography: Sadiqah Assur-Ismail
Recipes and production: Abigail Donnelly
Food assistant: Bianca Jones

more pork recipes

Need an easy weeknight dinner or quick work-from-home lunch? Woolworths' crumbed pork range is just the thing.

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