Megan McClanahan - Haute Life Indy creates a comfort food you didn't even realize you need! Hautelifeindy@ymail.com
1c half and half
11 large eggs
2Tbsp orange liquor
8 slices brioche bread
1/4c peach preserves
2cups bbq pulled pork
Preheat oven to 325
Whisk half and half, 3 eggs, orange liquor, salt and cinnamon and pour into shallow dish
Soak bread 30seconds a side in custard and cook on butterd skillet 2min per side. Lightly spread preserves on each slice of toast and put in oven to keep warm.
Meanwhile, crack remaining eggs in large skillet and cook on med heat until whites are cooked and yolks are loose. Remove from heat and warm pork slightly in another skillet.
Slice toast pieces in half and place 4 halfs per plate, top with spoon fulls of pork and two eggs.
To finish, drizzle with maple syrup and enjoy!
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