Cuban Breakfast: Paleo-Friendly Cubano Benedict with Avocado Salsa Verde & Sweet Plantain Chips

Allergens

Eggs, Pork (pork allergy is extremely rare)

Ingredients

• 2 cups Pulled Pork (slow cooked)
• 4 Large Free
• Range Eggs
• 4 Slices Gluten
• Free Bread
• 1 Ripe Avocado
• 1/2 Cup Fresh Cilantro
• 1/4 Cup Lime Juice
• 2 Green Plantains
• 2 Tablespoons Coconut Oil
• Salt and Pepper, to taste

Instructions

1. Begin by preparing the pulled pork. Cook the pork shoulder in a slow cooker with your choice of seasonings for approximately 8 hours or until tender. Shred the meat and set aside.
2. Preheat oven to 350°F (175°C). Slice the plantains into thin rounds, toss in coconut oil, and season with salt and pepper. Bake for 15 20 minutes or until golden brown and crispy. Remove from oven and set aside.
3. In a blender, combine avocado, cilantro, lime juice, and salt and pepper to taste. Blend until smooth, forming the salsa verde.
4. Poach the eggs in a large pan of simmering water with a splash of white vinegar for 3 5 minutes or until desired egg consistency is reached. Remove from heat and set aside.
5. Assemble the Cubano Benedict: Place two slices of gluten free bread on plates, top each with pulled pork, followed by poached eggs, and finally avocado salsa verde.
6. Serve with a side of sweet plantain chips for a complete and satisfying Paleo friendly Cuban breakfast experience.

Chef’s Insight

To create the perfect poached egg, swirl the water gently and slip the egg into the whirlpool. Cook for 3 minutes, then carefully remove with a slotted spoon.

Notes

For a spicier twist, add a pinch of cayenne pepper to the salsa verde or serve with hot sauce on the side.