Puerto Rican Style Eggs Benedict

Ingredients

While the original Eggs Benedict features English muffins, Canadian bacon, and traditional hollandaise sauce, our Puerto Rican version incorporates local ingredients such as ripe plantains, savory sofrito, and a tangy avocado salsa. These additions infuse the dish with the vibrant flavors of the Caribbean, giving it a unique and delicious twist. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 ripe plantains, peeled and sliced lengthwise 4 ripe plantains, peeled and sliced lengthwise
• 4 slices of ham 4 slices of ham
• 4 large eggs 4 large eggs
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 cup sofrito (Puerto Rican seasoning blend) 1 cup sofrito (Puerto Rican seasoning blend)
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1 ripe avocado, mashed 1 ripe avocado, mashed
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (7g saturated)
• Carbohydrates: 42g (18g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the plantain slices on a baking sheet and bake for 15-20 minutes, until golden and crispy.
3. 3.
   In a skillet, cook the ham slices until lightly browned. Set aside.
4. 4.
   Fill a large pot with water and bring it to a gentle simmer. Add the vinegar.
5. 5.
   Crack each egg into a small bowl and carefully slide them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
6. 6.
   In a separate small bowl, mix the sofrito and mayonnaise together until well combined.
7. 7.
   In another bowl, combine the mashed avocado, lime juice, salt, and pepper to make the avocado salsa.
8. 8.
   To assemble, place two plantain slices on each plate. Top with a slice of ham, a poached egg, and a generous dollop of the sofrito mayo. Drizzle the avocado salsa over the top and garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Make sure the plantains are ripe but still firm for the best texture and flavor.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together bell peppers, onions, garlic, cilantro, and other herbs and spices.
• Avocado — Choose a ripe avocado that is slightly soft to the touch for the best creamy texture in the salsa.
• Ham — Opt for a high-quality, thinly sliced ham for the best flavor.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce to the sofrito mayo.
• If you prefer a firmer yolk, poach the eggs for an additional minute.
• Serve with a side of crispy bacon or fried plantains for extra indulgence.
• Experiment with different herbs and spices in the sofrito to customize the flavors to your liking.
• If you're short on time, you can use store-bought plantain chips instead of baking the plantains.

Serving advice

Serve the Puerto Rican Style Eggs Benedict hot, allowing the flavors to meld together. Pair it with a side of fresh tropical fruit salad to complement the dish's vibrant flavors.

Presentation advice

Arrange the Eggs Benedict on a colorful plate, placing the plantain slices as the base, followed by the ham, poached egg, and dollop of sofrito mayo. Drizzle the avocado salsa over the top and garnish with fresh cilantro for a pop of color.