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
Ingredients:
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
Directions:
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I don’t really like pork, but you make it looks so good! 🙂
Happy 250th post. <3
[http://dlishfoods.wordpress.com]
Thanks Taylor! This really is an amazing pulled pork recipe if you are ever in the mood for pork.
I really need a crock pot – this looks great and I am bookmarking it for when I do get one, my husband loves pulled pork sandwiches.
This looks awesome! I love making pulled pork in the crockpot 🙂
This looks great! I have been in search of a good pulled pork recipe.
Happy 250th post!
I love all the spices you used on the pork – it looks so tender and yummy! Congrats on 250 posts!
Hey Jen, this is Ashley (formerly) from Performance in Evendale! I found your blog through some others and I love it …. we tried this recipe last night and it. was. amazing. Thank you! Your kitchen is going to be gorgeous, can’t wait to see the final pictures.
Hi! I made your recipe last night for my extended family. They RAVED about it! I posted a link back to this post. Thanks again!
Hey Ashley! I always get a kick out of when people I know in real life find my blog. We LOVE this recipe.
Well, 6 months later, I come upon your recipe through Google and it is amazing!! I served this up to some dinner guests and we all loved it!! It IS the best pulled pork recipe and I thank you for leaving it here for me to find!
We tried this recipe over the weekend (with a couple of minor tweaks) and it came out great!
Thanks for posting.
This is our new favorite pulled pork recipe! Thanks for posting it!
About how many did this serve?
Joshua and Stacie – the recipe says it serves 6, but I’d say it serves more like 8.
thanks for the recipe. I’ve been searching for a good one.
This was a great recipe! It was my first pork roast, and it was so easy. My 7 lb roast was fork tender in 8 hours.
Started this the other day and had it in the crockpot all day today. So delicious. Very satisfied husband. Thanks for posting this!
beantownbaker — June 10th, 2013 @ 12:33 pm
So glad your husband enjoyed this. This recipe is in our regular rotation.
Love this recipe. Have used it many times and it always gets rave reviews. Making it again this weekend.
beantownbaker — July 4th, 2013 @ 1:44 pm
Glad you enjoy it! We love it too and make it on a regular weekend. Especially since it freezes so well!
What Barbeque sauce did you prefer. There are so many different flavors out there these days?
beantownbaker — August 22nd, 2013 @ 11:16 am
I actually make my own BBQ sauce, but any flavor that you prefer works in this recipe.
Only complaint from people when I made this was…”Why didn’t you make more??!?!” Love Love Love this recipe!
Thanks for publishing!
beantownbaker — October 23rd, 2013 @ 12:25 am
I get that a lot too! So glad you enjoyed it!!
This recipe is awesome!!! I have only made pulled pork a few times but was never a huge fan as I found them to be too BBQ sauce flavored! I saw this recipe on pinterest and decided to try it tonight for dinner! OMG it is FANTBULOUS!!!!!! I love the rb idea and honestly I could have done without the BBQ sauce as the drippings and sauce in the pot was amazing with the pork on its own! I did add the bq sauce however and was still quite impressed! This recipe had changed my whole opinion of pulled pork! Kudos on a great spice rub blend!!!
beantownbaker — October 23rd, 2013 @ 12:28 am
So glad I was able to convert you to a pulled pork fan! I actually have a batch of this cooking in the crockpot as I type. It’s going to cook overnight for my sister and her husband since they’re new parents and it freezes so well.
This is the easiest and I’m sure tastiest recipe I’ve ever found. I just rubbed all the spices on the pork and it’s marinating in the fridge right now…. I will cook it tomorrow morning I’m very excited about serving this to my family. I’ll come back and post how it was!
beantownbaker — October 23rd, 2013 @ 12:29 am
I’ve got a batch cooking in the crockpot right now! I hope you and your family enjoy it.
I tried this tonight and OMG it was delicious! That rub really makes it. I couldn’t let it sit in the fridge for days but it was still amazing. I will definitely be making this again.
beantownbaker — December 17th, 2013 @ 10:55 am
So glad you enjoyed it! We really love this recipe and make it all the time.
Hi. I am making this as we speak for tomorrow. My only concern the spices seem a little over powering. When I opened the crockpot to check on it it seemed very spicey. Is that what you experience?
This is one of the best crockpot pork recipes ever! I use Sweet Baby Ray’s Barbecue Sauce or make my own secret barbecue sauce. Either way it is the best. We also use the rub when my husband cooks a shoulder on the grill. Great find – thanks!
Sounds delish! What brand and flavor bbq sauce did you use, exactly?