My inspiration for this Cubano Benedict came a few weeks ago when I tried a half of a Cubano Sandwich (for research purposes only…lol). OMG ~ amazing! The flavors worked so well together, the ham, pork, yellow mustard, notes of cumin, and the tang of the dill pickle. So good. So, I decided to turn out yet another version of Eggs Benedict. There is definitely a trend here. Can you tell I love poached eggs? The traditional sandwich contains swiss cheese. The hollandaise in this dish absolutely replaces that rich, creamy texture ~ you’ll never miss the cheese. With this recipe, you will have additional pork for leftovers. If I’m going to take 6 hours to cook a pork butt, I just can’t see doing it with anything under 3 pounds.
- 3 pound pork butt (you will have leftover meat for your pork enjoyment!)
- cumin, salt & pepper
- 1 tablespoon cooking oil of choice (or bacon grease)
- 4 cups of beef broth
- 1 onion, roughly chopped
- 3-4 garlic cloves
Cumin-Mustard Hollandaise Sauce:
- 2 egg yolks
- 2 teaspoons water
- 1 teaspoon yellow mustard
- 1 teaspoon cumin
- pinch of salt
- 1/4 cup ghee or organic butter
- 8 slices of nitrate-free ham
- 4 poached eggs
- 1-2 dill pickles, small diced
- Season the pork butt liberally with the cumin, salt, and pepper. Heat oil on medium in a cast iron skillet or heavy bottomed skillet. Sear the pork on all sides.
- Transfer the pork to a slow cooker. Add the broth, onion, and garlic cloves. Cook on low for 5-6 hours. Remove pork from the slow cooker and let rest for 10 minutes. Using two forks, pull that tender, juicy pork apart. (sooo good!) Taste a few bites…now taste a few more (OK, stop it. You won’t have any room for your Benedict!). Set aside.
- On four plates, place two pieces of ham. Add a good spoonful of pork on the ham of each plate.
- In one dish, start poaching your eggs.
- On another burner, start your hollandaise. Whisk the egg yolks, water, mustard, cumin, & salt. Slowly start adding pats of butter to the hollandaise, whisking as you go. Check on your eggs. When they are ready, use a slotted spoon to remove them from the water and place on a plate.
- Put your finishing whisking touches on your hollandaise.
- Place an egg on each of the plates. Drizzle with hollandaise. Garnish with chopped dill pickles.