Poivre Noir Sauce with Pulled Pork and Eggs

I thought someone took my Breakfast. So Imade this. Then I found out the Breakfast was there all along. What a way to start your day. The Poivre noir sauce was leftover from my recipe the fish cried fowl and the Medieval Bovine Jumps time recipe. Poivre noir sauce is from the 1600’s kinda taste like A-1 steak sauce and Heinz 57 steak sauce mixed.


  1. 12 ounces pulled pork
  2. 2 large eggs
  3. 2/3 cup Poivre noir see my recipe fish cries fowl..
  4. To taste kosher salt
  5. To taste ground black pepper
  6. 4 tablespoons water to steam whites of eggs


  1. Heat the pulled pork. Dry cook till crispy.

  2. Add the Poivre noir sauce stir it in well. Cook the eggs with yokes runny but whites done. Add salt and pepper to taste on the eggs.

  3. Serve I hope you enjoy!

Source: Read Full Article