Jul 14 2026
Restaurants›Tres Bonne Missoula›‘cuban’ Benny* Recipe

‘cuban’ Benny* Recipe

Inspired by Tres Bonne Missoula
Time30m
Serves2

mojo pork, pickles, poached egg, mustard hollandaise, biscuit~choice of house potatoes or hashbrown patty

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Ingredients

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Main Ingredients

Method

Preparation Steps

  1. 1

    Prepare Mojo Pork

    Slow-cook pork shoulder marinated in mojo sauce until tender. Shred and set aside.

  2. 2

    Make Mustard Hollandaise

    In a double boiler, whisk egg yolks and lemon juice until thick. Slowly add melted butter while whisking continuously. Stir in mustard and season with salt and pepper.

  3. 3

    Poach Eggs

    Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes until whites are set and yolks are still runny.

  4. 4

    Bake Biscuits

    Prepare biscuit dough as per package instructions and bake until golden brown.

  5. 5

    Assemble the Benny

    Split biscuits in half, layer with mojo pork, pickles, and poached eggs. Drizzle with mustard hollandaise sauce on top.

  6. 6

    Serve

    Serve with your choice of house potatoes or hashbrown patty on the side.

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