Warm up the leftover pulled pork in the microwave or a pan over heat, adding a few drops of water to loosen the sauce, stirring thoroughly.
Slice the muffins or biscuits in half, heating them in the toaster or under the grill.
Make your hollandaise sauce as the other ingredients warm up.
Poach the 4 eggs by bringing a pot of water to boil. Add a dash of white malt vinegar and stir to create a whirlpool in the pot, cracking your eggs into the middle of it. Allow these to cook for 3 minutes for an oozy centre! Remove them from the water with a slotted spoon.
Plate up the muffins or biscuit, adding 1/4 of the pulled pork to each one.
Place a poached egg atop each muffin with pulled pork.
Pour over the hollandaise sauce on each loaded muffin.
Add a sprinkle of chives or parsley for a garnish.
