After enjoying the Kogi BBQ Tacos last week, I came up with a new way to enjoy the salty and sweet Kogi BBQ sauce for breakfast. Inspired by the Pulled Baby-Back Ribs Eggs Benedict, I chopped up a leftover pork chop and whipped up some of the Kogi BBQ sauce for it. We had some leftover brioche that I toasted, although you could use an English muffin, cornbread, or whatever else you have on hand. Then I topped the brioche with the spicy pork and a fried egg. Sprinkle some fresh cut green onions over everything and you have a pretty damn impressive breakfast made on the fly! This “recipe” makes 4 breakfasts at $1.03 per serving.
Kogi Eggs Benedict
leftover chicken, pork, or beef, shredded
2 tablespoons chili-garlic sauce
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
4 slices of brioche, English muffin, or corn bread, toasted
green onions, chopped
4 eggs, fried
We are off to the North Rim of the Grand Canyon this morning for a camping trip, where we will be “laboring” over a campfire and portable stove after a days worth of hiking. I hope you find some time to labor in the kitchen over this holiday weekend!
