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Cuban Eggs Benedict Recipe

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★★★★★

5 from 79 reviews

Cuban Eggs Benedict is a flavorful twist on the classic brunch favorite, featuring tender marinated and slow-cooked pork shoulder, tangy mustard hollandaise, poached eggs, and melty Swiss cheese layered over toasted sourdough or ciabatta bread. This savory dish combines traditional Cuban flavors with elegant preparation to create a hearty and satisfying meal perfect for weekends or special occasions.

Ingredients

Scale

Marinated Pork Shoulder

  • 1 3-4 Pound pork shoulder
  • 1 Cup fresh orange juice (from 2 navel oranges)
  • 1/2 Cup fresh lime juice (from 2–3 limes)
  • 1/2 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)

Eggs and Poaching

  • 6 Large eggs
  • Distilled vinegar (for poaching)
  • Kosher salt (for poaching water)

Hollandaise Sauce

  • 4 Egg yolks
  • 3/4 Cup unsalted butter (melted and hot)
  • 2 Tablespoons yellow mustard
  • 1/4 Teaspoon garlic powder
  • 1/4 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

  1. Prepare the pork: Pierce the pork shoulder all over with a knife to create small slits. In a large bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, fresh oregano, kosher salt, cumin, brown sugar, dried oregano, and quartered yellow onion to form the marinade. Place the pork and marinade into a large bag or sealed container and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate the meat.
  2. Cook the pork: Preheat your oven to 250°F (120°C). Transfer the pork and marinade to a large Dutch oven and cover it. Cook slowly for 3-4 hours until tender. Then increase the oven temperature to 350°F (175°C) and continue cooking uncovered for another 1-2 hours until the pork develops a golden brown crust. Remove the pork from the oven and shred it using two forks, adding small amounts of pan drippings as needed to maintain moisture.
  3. Poach the eggs: Bring a small saucepan filled with water to a gentle simmer. Add a pinch of kosher salt and a splash of distilled vinegar to the water, which helps the eggs coagulate. Stir the water vigorously to create a whirlpool, then carefully crack an egg into a small bowl and gently slide it into the center of the whirlpool. Poach for 2-3 minutes until the whites are set but the yolk remains soft. Remove eggs with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
  4. Heat ham and cheese: In a pan over medium heat, warm the ham slices along with the baby Swiss cheese until the cheese is melted and everything is heated through. Meanwhile, toast the sourdough or ciabatta bread to a golden crisp.
  5. Make the hollandaise sauce: In a blender, combine the egg yolks, yellow mustard, garlic powder, and kosher salt. Blend on high speed, then slowly stream in the hot, melted butter while continuing to blend until the sauce thickens to a creamy, velvety texture.
  6. Assemble the Cuban Eggs Benedict: On each toasted bread slice, layer a generous portion of shredded pork, thinly sliced dill pickles, warm ham, and melted Swiss cheese. Top each stack with a perfectly poached egg, then drizzle with the mustard hollandaise sauce. Finish with a dash of cayenne pepper, if desired, for a slight kick.
  7. Serve and enjoy: Serve the Cuban Eggs Benedict immediately to enjoy the warm layers of flavors and contrasting textures at their best.
  8. Relax and savor: After indulging in this decadent meal, allow yourself to slip into a delightful food coma, savoring the rich and satisfying experience.

Notes

  • Marinating the pork overnight enhances the flavor and tenderness significantly, so plan ahead if possible.
  • Creating a whirlpool in the poaching water helps the egg whites wrap nicely around the yolks for neat poached eggs.
  • Be careful not to overcook the poached eggs; 2-3 minutes yields a runny yolk which is ideal for Eggs Benedict.
  • Using melted unsalted butter at the right temperature is key to achieving a smooth hollandaise sauce.
  • You can substitute dill pickles with bread and butter pickles for a sweeter contrast.
  • If you do not have a blender for the hollandaise, a double boiler and whisk method can be used instead.
  • This recipe requires some time mainly due to slow roasting the pork, making it ideal for weekend brunch or special occasions.

Keywords: Cuban Eggs Benedict, Cuban brunch, pork shoulder, hollandaise, poached eggs, toasted bread, smoked ham, baby Swiss cheese, slow roasted pork, Cuban cuisine

Find it online: https://nataliereeve.com/cuban-eggs-benedict-recipe/