Mofongo Eggs Benedict con Sofrito Hollandaise

Ingredientes

• para the Mofongo:
• 3 plátanos verdes 🍌 (peeled y picado into chunks)
• 3 cloves ajo 🧄
• 0.25 cup crispy cerdo cracklings o bacon bits 🥓
• 2 tbsp aceite de oliva 🫒
• sal & pepper to taste 🧂
• para the Eggs:
• 4 grande eggs 🥚
• 1 tbsp white vinegar 🍾 (para poaching water)
• Sofrito Hollandaise:
• 3 egg yolks 🥚
• 1 tbsp sofrito (puertorriqueño-style) 🌿
• 1 tbsp limón juice 🍋
• 0.5 cup unsalted mantequilla 🧈 (melted)
• Pinch de sal 🧂
• opcional termina:
• picado parsley 🌱
• Sweet paprika 🌶️
• Sliced avocado 🥑

Instrucciones

1. 1Fry the plátanos: calienta oil in a pan over fuego medio. Fry the plátano chunks until golden y crispy (about 4–5 min per side). Drain on a paper towel.
2. 2Mash the Mofongo: In a grande mortar (o bowl), mash the fried plátanos con ajo, aceite de oliva, y cerdo bits until combined but chunky. Shape into 4 mini mofongo “nests.”
3. 3Poach the Eggs: In simmering water con vinegar, gently crack each egg into a ramekin y slowly release it into the water. Poach para 3–4 min until the white is set but yolk remains runny.
4. 4Make the Sofrito Hollandaise: In a heatproof bowl, bate egg yolks y limón juice until thick. Place over a simmering water bath y slowly drizzle in melted mantequilla while whisking constantly. Mix in the sofrito y a pinch de sal. Remove from calienta.
5. 5Assemble: Place each mofongo nest on a plate. Top con a poached egg, then drizzle con sofrito hollandaise. Sprinkle parsley y paprika on top. Add avocado slices if using.