Another Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI:
What is a Lip Smackin Southern Benedit? Well, it starts with cornbread baked in a cast iron pan, topped with pulled pork and a fried egg, and drizzled with a creamy barbeque sauce. It might not be a traditional breakfast or a traditional eggs benedict, but it sure makes your mouth happy. I have combined some of my favorite recipes to bring you this incredibly tasty benedict that Mike likes to call Lip Smackin Curly Tail Waggin Mouth Watering benedict–how is that for a mouthful (pun intended). The cornbread is a tweaked version of Burrata and Bubbles’ recipe and the creamy BBQ sauce (which is good on just about everything) is the recipe from Don’t Go Bacon My Heart.
This pulled pork southern benedict occasionally appears as part of our three-course breakfast and when it does, I receive a flurry of requests for the recipe. I expect that this benedict will become a part of our regular breakfast rotation at Pinehurst Inn B&B. We hope you give it a try and enjoy it as much as we do. Happy cooking!
Becky and Mike
Pinehurst Inn Bed & Breakfast
83645 State Hwy 13
Bayfield, WI 54814