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.

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Cuban Sandwich Eggs Benedict

Adding a poached egg to anything is always the right answer

Yield: Serves 1


1 english muffin, split in half
yellow mustard
2 slices ham
2 slices swiss cheese
1/2 cup (~3 oz) leftover pulled pork
1-2 Tbsp white vinegar
2 eggs
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

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5 Responses to “Ham, Spinach, & Goat Cheese Quiche”

  1. #
    Erica @ In and Around Town — February 13, 2013 at 10:31 am

    I am also a big fan of quiche but never think to make it because the crust is usually a few too many calories for lunch. Love this recipe – definitely will have to attempt this at home!

    • beantownbaker — February 13th, 2013 @ 11:51 am

      The crust def isn’t worth the calories or the effort in my book.

  2. #
    ErinsFoodFiles — February 14, 2013 at 12:08 pm

    We love quiche, and eat it quite often! I think it’s a great “clean out the fridge” meal that is suitable for breakfast, lunch, or dinner! I will say though, I usually make mine with a crust, but NEVER a homemade crust. I just don’t have time, nor skill, for that. I love using whole wheat crusts, or the deep-dish crusts. I’m a carboholic, so the crust is a must! (if I don’t have a crust, I just make frittata.)

    • beantownbaker — February 14th, 2013 @ 2:28 pm

      Crust is a must! Love it.

      I guess there’s really no difference between a frittata and a crust-less quiche… just how they’re cooked? I agree though – they’re great for cleaning out the fridge.

      We don’t eat many carbs in our house. I don’t want to go as far as saying gluten intolerant, but I’ve never been able to digest starches that well…

  3. #
    Shannon — February 15, 2013 at 3:31 pm

    goat cheese, yes please! i’m with you on not needing a crust with quiche 🙂

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