Cuban-style Eggs Benedict

Ingredients

While the original American Eggs Benedict features English muffins, ham, and hollandaise sauce, the Cuban adaptation introduces some exciting changes. We substitute the English muffins with toasted Cuban bread, replace the ham with savory roasted pork, and infuse the hollandaise sauce with a touch of tangy lime juice and spicy adobo seasoning. These modifications give the dish a distinct Cuban flair. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 4 slices of roasted pork 4 slices of roasted pork
• 4 slices of toasted Cuban bread 4 slices of toasted Cuban bread
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/2 teaspoon adobo seasoning 1/2 teaspoon adobo seasoning
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 4 egg yolks 4 egg yolks
• 1 tablespoon water 1 tablespoon water
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 18g (2g sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, whisk together the lime juice and adobo seasoning. Set aside.
3. 3.
   In a saucepan, melt the butter over low heat.
4. 4.
   In a heatproof bowl, whisk together the egg yolks and water until well combined.
5. 5.
   Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
6. 6.
   Slowly pour the melted butter into the egg yolk mixture, whisking constantly until the sauce thickens. Remove from heat and stir in the lime juice and adobo seasoning mixture. Season with salt and pepper.
7. 7.
   Toast the Cuban bread slices until golden brown.
8. 8.
   While the bread is toasting, bring a large pot of water to a gentle simmer. Carefully crack the eggs into the simmering water and poach for about 3 minutes, until the whites are set but the yolks are still runny.
9. 9.
   Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain excess water.
10. 10.
    Assemble the dish by placing a slice of roasted pork on each toasted Cuban bread slice, followed by a poached egg. Drizzle the lime and adobo hollandaise sauce over the top.
11. 11.
    Garnish with chopped fresh parsley and serve immediately.

Treat your ingredients with care...

• Cuban bread — If you can't find Cuban bread, you can use French bread or a crusty baguette as a substitute.
• Roasted pork — You can use leftover roast pork or purchase pre-cooked roasted pork from a local Cuban deli for convenience.
• Adobo seasoning — Look for adobo seasoning in the Latin section of your grocery store or make your own by combining garlic powder, onion powder, oregano, salt, and black pepper.

Tips & Tricks

• To achieve perfectly poached eggs, add a splash of vinegar to the simmering water. This helps the egg whites to set quickly.
• If you prefer a spicier hollandaise sauce, add a pinch of cayenne pepper or a few drops of hot sauce.
• Serve the Eggs Benedict with a side of black beans and fried plantains for a complete Cuban breakfast experience.

Serving advice

Serve the Cuban-style Eggs Benedict hot and fresh. The combination of flavors and textures is best enjoyed immediately after preparation.

Presentation advice

Arrange the Cuban-style Eggs Benedict on a plate with the roasted pork and poached egg visible on top of the toasted Cuban bread. Drizzle the lime and adobo hollandaise sauce over the dish, and sprinkle with chopped fresh parsley for a pop of color.