#BrunchWeek Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves

May 2, 2016

Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves - Sarcastic Cooking

Phew. That recipe title is probably my longest to date. Sorry! As you saw from my earlier post, today starts #BrunchWeek 2016. So, a bunch of us bloggers got together and busted our brains and backs coming up with different recipes for you guys. It also happens to be just in time for Mother’s Day, the number one brunching day of the year!

Now that I am a Mom of two, I think I know what I want out of my Mother’s Day. This may be awful to say, but I speak the truth so I am just gunna lay it out there. I kind of just want a day out without my kids. Is that bad?

I love them. Every friggen day is like Mother’s Day in my house since I stay at home with them. Every time Andy comes up to me and asks, “Snuggle, mama?” My heart explodes and I feel like most of the tantrums and whiny moments from the day are erased. Every second I get to hold Jack and just admire his cute profile and clear, olive toned skin, is something I cling to when he is rolling all over like a maniac not wanting to be held or constrained. I know it goes by quickly and I know that when I am older, I am going to want these guys to want to come see me and take me out.

Crispy Slow Cooker Carnitas - Sarcastic Cooking

But for now, can I just watch Game of Thrones on my couch in my pajamas? Maybe take a long shower and actually be able to blow dry my hair?

Carnitas Eggs Benedict Fixins - Sarcastic Cooking

The other day I was hustling around the kitchen getting all the components for this recipe ready to be photographed. Andy was napping and Mike was on Jack duty. It was glorious to just be in my element and not have to keep a special pair of wandering 2 year old hands away from my set up. I was able to bang out two recipes and shoots in one day! It was like the old days of blogging and shooting all day until the sun went away. It made me feel like my old self again.

I feel like when you have kids, so much of you is now made up of them, what they do, what they need, how they make you feel, that sometimes you lose that old pre-baby self. Once again, not saying I would trade it for anything, just being honest here.

Carnitas Eggs Benedict with Chipotle Crema - Sarcastic Cooking

So make this recipe for a mom in your life. It is a hard and most often thankless job. The least you can do is make her some food! Then clean up all the dang dishes AND put them away. Don’t just leave them in the drying rack. Even pre-baby Stefanie hated washing and putting away dishes. At least some things stay the same!

Alright. Here is the long list of other bloggers’ recipes that went live today. Check them out. Give them some social media love. Win some prizes by entering the giveaway back on this page.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Slow Cooker Carnitas

Super simple slow cooker carnitas. Great for tacos, sandwiches, or even brunch dishes!
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 3 lbs Pork

Ingredients

  • 1, 3 Pound Bone In Pork Shoulder
  • 2 Tablespoons Ground Cumin
  • Big Pinch of Crushed Red Pepper Flakes
  • 1 Tablespoon Salt
  • 1 Tablespoon Ground Black Pepper
  • Juice from 1 Grapefruit
  • 1/2 Vidalia Onion thinly sliced
  • 1 Jalapeño Pepper seeded and thinly sliced
  • Bunch of fresh Chopped Cilantro

Instructions

  1. Mix the dry seasonings together in a small mixing bowl. Sprinkle them generously over all sides of the pork shoulder. Rub the seasonings into the meat. Let the meat rest at room temperature until all the other ingredients are assembled.
  2. Add the grapefruit juice, sliced onion, sliced jalapeño, and cilantro to the bowl of the slow cooker.
  3. Place the pork shoulder in, fatty side up. Cover and cook on low for 12 hours.
  4. Once cooked, shred with two forks.
  5. Place under the broiler to crisp up before serving.
  6. I normally freeze half and then save the other half in the fridge and use it that week.

Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves

Avocado boats house crispy carnitas, poached eggs, and a boatload of other toppings for a show stopper brunch recipe!
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 8 Avocado Boats

Ingredients

  • 1 Pound of the Shredded Carnitas recipe above
  • 4 Avocados halved and pits removed
  • Thinly Sliced Radishes
  • Pico de Gallo
  • 3/4 Cup Shredded Cabot Chipotle Cheddar Cheese
  • Fresh Chopped Cilantro
  • Poached Eggs check out my never fail poached egg recipe here

For the Crema:

  • 1/2 Cup Lowfat Sour Cream or Crema Mexicana
  • 1 Canned Chipotle Pepper in Adobo
  • 2 Tablespoons milk

Instructions

  1. To make the crema, add all the ingredients to a food processor and puree until smooth. Transfer to a small ketchup bottle or a sandwich bag with the corner snipped off.
  2. Poach your eggs and pop the carnitas under the broiler for a few minutes to crisp it up.
  3. To assemble the avocado boats, slice or mush up some of the avocado. You want to make a bigger indent for the toppings. Top with radishes, carnitas, Cabot cheese, a poached egg, and then whatever other toppings you desire.
  4. Top each egg off with some of the chipotle crema and fresh cilantro.
  5. You will probably still need a fork and knife to eat this recipe.

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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  • Christie
    May 7, 2016 at 8:23 am

    Oh my gosh I’m drooling over these. Carnitas and eggs? Breakfast? YUM!

  • Erin @ The Spiffy Cookie
    May 5, 2016 at 7:18 pm

    This is a genius idea! I love eggs benedict and avocado and together it’s just amazing.

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    May 3, 2016 at 2:58 pm

    I love that you used the avocado to hold your carnitas and egg. Hope you get your wish for a day away for Mom’s day.

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    May 2, 2016 at 8:45 pm

    Ole! might have to ignore momma’s day and feature this for a Cinco de Mayo event instead.

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  • Caroline
    May 2, 2016 at 2:46 pm

    Stop. It. These looks seriously amazing. I have to make it, ASAP!

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    Love it

  • Hugh Altimus
    May 2, 2016 at 1:28 pm

    Brilliant post

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    I could seriously eat this flavorful dish for breakfast, lunch, and dinner!

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