Eggs Benedict Cuban-Style


  • Pulled Pork
  • Ham Slices
  • Cuban Hoagies
  • 4 Organic Eggs (for poaching)
  • 4 Organic Egg Yolks (for Hollandaise)
  • 2 Sticks Organic Butter
  • 1 Tablespoon White Wine Vinegar
  • 1 Teaspoon White Pepper (use whatever you have on hand, this is just what we used)
  • 1/2 Teaspoon Sea Salt
  • Juice of 1/2 Lemon
  • 1/4 Cup Cold Water
  • 1 Tablespoon (or so) Yellow Mustard
  • Dill for garnish (we sprinkled dried dill - you could use fresh as well of course!)


  • Put pulled pork in oven to re-heat on a low setting while you work on your sauce
  • Gather all ingredients for your Hollandaise and get them together by the stove - you'll need to do this quickly.
  • Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. (I used a large spoon and just kept skimming until the layer on top was gone) Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
  • Wash saucepan thoroughly and dry - returning to stove for next step.
  • While the butter is cooling - slice your Cuban Bread as you would for a sandwich, then cut in 1/2 to make 4 smaller pieces.  Place in toaster so they're ready for toasting.
  • In saucepan, mix vinegar together with 1/4 cup cold water and pepper. Place over medium-high heat until liquid is reduced by one-third; remove from heat and let cool completely. (I filled a sink with cold water and placed the bottom of the pan in the water until it was cooled to speed things up)
  • Add egg yolks to cooled reduction and whisk to combine.
  • Place saucepan on stove over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat whisking, so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
  • While you're doing this - have someone start poaching eggs, toasting bread and getting your meat out and ready to plate!
  • Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon. Use a fine mesh strainer; strain mixture and discard solids. Whisk in mustard; Use sauce immediately.
  • On a plate, place warmed ham on your toasted bread, topped with some pulled pork.  Lay two poached eggs on top of the meat and spoon on your Hollandaise sauce.  Garnish with dill and serve warm!
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