Cuban Eggs Benedict
This decadent recipe is packed with all the delicious flavors of a traditional Cuban sandwich, in eggs benedict form. The perfect brunch!
Prep Time 1 hour hr 30 minutes mins
Cook Time 6 hours hrs 30 minutes mins
Total Time 1 hour hr 7 minutes mins
Course Breakfast
Cuisine American
For the mojo roast pork
- 1 3-4 Pound pork shoulder
- 1 Cup fresh orange juice from 2 navel oranges
- ½ Cup fresh lime juice from 2-3 limes
- ½ Cup olive oil
- 10 Garlic cloves minced
- 1 Tablespoon fresh oregano roughly chopped
- 1 Tablespoon kosher salt
- 2 Teaspoons cumin
- 2 Teaspoons brown sugar
- 1 Teaspoon dried oregano
- 1 Yellow onion quartered
For the poached eggs
- 6 Large eggs
- Distilled vinegar
- Kosher salt
For the mustard hollandaise
- 4 Egg yolks
- ¾ Cup unsalted butter melted
- 2 Tablespoons yellow mustard
- ¼ Teaspoon garlic powder
- ¼ Teaspoon kosher salt
Assembly
- 6 Pieces sourdough or ciabatta bread toasted
- 12 Slices boiled or smoked deli ham
- 12 Slices baby Swiss cheese
- Dill pickles thinly sliced, to taste
- Cayenne pepper to taste, optional
Prepare the pork. Pierce the pork with a knife all over to make small slits. In a large bowl, whisk all of the ingredients for the marinade together. Add the pork and the marinade to a large bag or tightly sealed storage container. Place the pork in the refrigerator to marinate for 6 hours, or preferably overnight.
Cook the pork. Preheat the oven to 250 degrees. Add the pork and the marinade to a large dutch oven. Cook the pork covered for 3-4 hours. Increase the oven temperature to 350 and continue cooking the pork uncovered for 1-2 hours. The pork should be tender with a golden brown crust. Remove the pork to a cutting board and shred it with two forks, adding small splashes of the pan drippings as needed to keep it moist.
Poach the eggs. Bring a small sauce pan of water to a simmer. Add a pinch of salt and a splash of distilled vinegar to the water. Using a whisk, create a whirlpool by swirling the water in a circular motion. Crack the egg into a small bowl or ramekin. Gently slip the egg into the water and let cook for 2-3 minutes. Remove with a slotted spoon to a paper towel lined plate. Repeat with the rest of the eggs.
Heat the ham and swiss in a pan until warm and melty. Toast the bread.
Make the hollandaise. Add the yolks, mustard, salt and garlic powder to a bender and blend on high. Stream in the hot, melted butter and keep blending until a thick sauce develops.
Assemble the eggs benedict as follows: toasted bread, shredded pork, sliced pickles, warm ham and swiss, poached egg, mustard hollandaise, dash of cayenne.
Enjoy immediately!
Slip into temporary food coma.
Keyword blender hollandaise, breakfast recipes, cuban sandwich, cubano, eggs benedict, hollandaise, poached egg, pulled pork, roast pork