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Cuban Eggs Benedict on a plate with a runny egg yolk.

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 30 minutes
Cook Time 6 hours 30 minutes
Total Time 1 hour 7 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

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

Instructions
 

  • 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
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