Mofongo Eggs Benedict with Sofrito Hollandaise

Ingredients

• For the Mofongo:
• 3 green plantains 🍌 (peeled and chopped into chunks)
• 3 cloves garlic 🧄
• 0.25 cup crispy pork cracklings or bacon bits 🥓
• 2 tbsp olive oil 🫒
• Salt & pepper to taste 🧂
• For the Eggs:
• 4 large eggs 🥚
• 1 tbsp white vinegar 🍾 (for poaching water)
• Sofrito Hollandaise:
• 3 egg yolks 🥚
• 1 tbsp sofrito (Puerto Rican-style) 🌿
• 1 tbsp lemon juice 🍋
• 0.5 cup unsalted butter 🧈 (melted)
• Pinch of salt 🧂
• Optional Garnish:
• Chopped parsley 🌱
• Sweet paprika 🌶️
• Sliced avocado 🥑

Instructions

1. 1Fry the Plantains: Heat oil in a pan over medium heat. Fry the plantain chunks until golden and crispy (about 4–5 min per side). Drain on a paper towel.
2. 2Mash the Mofongo: In a large mortar (or bowl), mash the fried plantains with garlic, olive oil, and pork bits until combined but chunky. Shape into 4 mini mofongo “nests.”
3. 3Poach the Eggs: In simmering water with vinegar, gently crack each egg into a ramekin and slowly release it into the water. Poach for 3–4 min until the white is set but yolk remains runny.
4. 4Make the Sofrito Hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until thick. Place over a simmering water bath and slowly drizzle in melted butter while whisking constantly. Mix in the sofrito and a pinch of salt. Remove from heat.
5. 5Assemble: Place each mofongo nest on a plate. Top with a poached egg, then drizzle with sofrito hollandaise. Sprinkle parsley and paprika on top. Add avocado slices if using.