Okay guys, here it is, my FAVORITE recipe! The Cuban Eggs Benedict. I am a big fan of the Cuban sandwich, like, the biggest fan. I'm pretty much obsessed. Want to know what else I'm obsessed with? Eggs! If you follow me on Instagram, you're probably aware of my love and devotion to eggs. It may not be that original, but an oozy yolk, in my opinion, can make (almost) anything more delicious in a drippy instant. So, obviously, my gluttonous brain told me to combine a Cuban sandwich with a drippy poached egg and it turns out, my brain was REALLY on to something. And so, the Cuban Eggs Benedict was born!
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The second you cut into the poached egg a top the roast pork, warm ham and Swiss cheese, the yolk will go running down and mix with the decadent mustard hollandaise and the salty pickles will cut the richness just enough. Wow. Okay, I just drooled on my keyboard. Alright, lets get into it!
The reason why I categorized this recipe as "difficult" is because there is a little bit of planning involved and towards then end, when you're putting it all together, you will have to poach an egg which some people find to be intimidating. Don't worry, I'll give you guys my fool proof poaching method below. Also, for the hollandaise, we're making it in a blender so that'll be super easy. The only other thing to think about is the roast pork. The pork can be slow cooked for anywhere from 4-8 hours so, for this recipe, its best to make the pork the day before. You're going to want to have the Cuban Benedict for brunch right? So, you'll want to have the pork made at breakfast time. That means you need to make it the night before or cook it over night so it'll be ready in the morning. The wonderful thing about this pork is you can save it, store it and use it over the next week on anything from salads to sandwiches, pizza and soups. I guarantee you'll eat it all! If you don't finish all of the pork, it can be frozen and used at a later date.
The pork is super simple to make. You'll rub it with the seasonings, marinate it and then throw it in a dutch oven or crock pot—I use a dutch oven— on low. Once the pork is cooking, you get a looooong break! the pork just cooks for hours as you go about your day. You can cook the pork for anywhere from 4-8 hours. I like to cook it for closer to 8 hours because I just love how tender it gets but it will absolutely be delicious at 4 hours! Whatever works best with your schedule is what you should do. The good news is, with the low temperature and the marinade it's cooking in, it's almost impossible to overcook the pork so, you won't mess it up! I promise. Once the pork is cooked, the rest is easy to finish cooking and assemble.
For the poached eggs, I always use the same method and it works well for me! I bring a medium sauce pan of water to a boil, lower it to a simmer, add a splash of white wine vinegar or distilled vinegar, swirl the water with a whisk, gently crack the egg into the water "whirlpool" and let cook for 2 minutes before removing with a slotted spoon. Keep in mind, the fresher the eggs, the better they'll poach—older eggs tend to fall apart more easily. Easy, right? Totally. Cooking the eggs for 2 minutes will leave them quite runny—which I love—but if you want to cook them a little longer, go ahead! After removing the eggs from the water they can sit on some paper towels for a few minutes while you finish up the rest of the cooking.
For the ham and swiss, I like to heat them up in a pan. The ham goes down first and gets warm and browned up a bit and then I put the swiss on top of the ham and let it get nice and melty. As you're assembling, you'll toast the bread, top it with the roast pork, then the ham and swiss, then the egg, the hollandaise and finally the chopped pickles. Keep that order in mind when putting these together. It'll be much easier if you have a good orderly system going.
If you've got any kitchen helpers available, put them to work! Someone can make the hollandaise while someone else is poaching the eggs and everything will come together a little easier. If you live by yourself like I do, it's all on you! but don't worry, it wont be difficult and you'll get all the glory for the finished product! #braggingrights
Now you're all set to enjoy the best brunch ever! I hope you guys love it as much as I do.
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Cuban Eggs Benedict
For the pork
- 3 Pound pork shoulder
- 2 Oranges juiced
- 2 Limes juiced
- 1 Bulb garlic cloves separated and smashed
- 1 Goya Sazón seasoning packet
- 1 Tablespoon adobo seasoning
- 2 Teaspoons garlic powder
- 1 Tablespoon dried oregano
- 1 Tablespoon kosher salt
- 1 Teaspoon pepper
- 2 Onions sliced
- 1 Tablespoon olive oil
- 3 Cups water
For the mustard hollandaise
- 4 Egg yolks
- ¾ Cup unsalted butter melted
- 2 Tablespoons yellow mustard
- ¼ Teaspoon kosher salt
- ¼ Teaspoon garlic powder
- Swiss cheese sliced
- Deli ham sliced
- Crusty bread or rolls toasted
- Dill pickles chopped
- Add the sliced onions and the juice from the oranges and limes to a large plastic bag to marinate the pork in. Pierce the pork all over with a sharp knife and stuff the cloves of smashed garlic into the holes. Mix all the dry ingredients for the pork together and rub it all over the outside of the pork. Place to pork in the bag with the marinade and refrigerate. Marinate the pork for anywhere from 1 to 3 hours.
- Preheat the oven to 200 degrees.
- Remove the pork from the refrigerator. Don't throw the marinade out! Heat the olive oil in large dutch oven. When the oil is hot, sear the pork on all sides. Add the marinade, with the onions, to the dutch oven along with the water and bring to a boil. Cover and place in the oven, cook for 4 to 8 hours.
- When the pork is done cooking, place it on a cutting board and shred it using two forks.
- Heat the ham and Swiss in a pan until warm and melty.
- Poach the eggs using the method described above.
- Add all the ingredients for the hollandaise to a blender and blend until smooth.
- Assemble the benedict as follows: toasted bread, shredded pork, warm ham and swiss, poached egg, mustard hollandaise, chopped pickles.
- Enjoy immediately!
- Slip into temporary food coma.