Cuban Sandwich Eggs Benedict for a Virtual Baby Shower
Today is a special day for Krystal over at Mrs Regueiro’s Plate. You see, Krystal and her husband Eric are expecting a baby and today is their Virtual Baby Shower Fiesta (hosted by Joelen). Since Krystal is Filipino and Eric is Cuban, they requested that everyone “bring” something either Filipino or Cuban. Be sure to check out the entire roundup of recipes here.
As most of you know, Hubby is Cuban as well, so I was excited to try out a new Cuban recipe that he would enjoy. My original plan was to make some Cuban bread. I’ve never had it and Hubby tells me it’s awesome. But since Hubby is out West snowboarding this weekend, I decided that would be mean to bake it when he was gone. Maybe some other weekend.
I started thinking of other Cuban dishes that I could tackle on my own (honestly, Hubby does all the Cuban cooking in our house). Then a brilliant idea popped in my head – Cuban Sandwich Eggs Benedict! Well I should really call them cuban sandwich inspired… I left out the pickles because pickles are the one food I refuse to eat. Blech. I also used American cheese because that’s what I had on hand. And I didn’t use any hollandaise sauce cause I just don’t really like it.
Whatever you call this, it’s amazing. Someone out there should put this on their menu. The saltiness from the ham and pork gets cut by the creaminess of that runny yolk. And you get just a little tanginess from the mustard.
Cuban Sandwich Eggs Benedict
Adding a poached egg to anything is always the right answer
Yield: Serves 1
1 english muffin, split in half
2 slices ham
2 slices swiss cheese
1/2 cup (~3 oz) leftover pulled pork
1-2 Tbsp white vinegar
freshly ground pepper
Prepare the eggs benedict
First toast the english muffin and place two halves on your plate.
Spread mustard on top of english muffin.
If you're using pickles, place them on top of the mustard.
Add one slice of ham and one slice of cheese to each half of the english muffin.
Reheat the pulled pork in a microwave safe dish and put half onto each slice of cheese.
To poach the eggs
Set a pan of water on high until boiling. While the water is boiling, break one egg into a small glass or bowl.
Add 1-2 Tbsp white vinegar to the water and swirl with a spoon to create a whirlpool affect. Gently drop the egg into the center of the whirlpool, turn the heat to medium, and set the timer for 3 minutes.
When the timer goes off, use a slotted spoon to remove the egg. Place the egg on plate with a paper towel to drain the excess water. Repeat the previous step with the second egg.
Once both eggs are poached, place one on top of each muffin half and top with freshly ground pepper.
Recipe from Beantown Baker