Authentic Cuban Breakfast
Start your morning the Cuban way with a delicious combination of Tostada Cubana, Café Cubano, and traditional sides like pastelitos and fried plantains.
Equipment
- Skillet
- Espresso Maker
Ingredients
Tostada Cubana
- 1 loaf Cuban bread Sliced lengthwise
- 2-3 tbsp unsalted butter For spreading
Café Cubano
- 2 tbsp espresso coffee Finely ground Cuban coffee
- 1 tbsp sugar To make espuma
- water As needed for brewing
Pastelitos
- 1 pack puff pastry sheets Thawed if frozen
- 1 cup guava paste
- 1 cup cream cheese Optional
- 1 egg For egg wash
Huevos a la Cubana
- 2 eggs Fried
- 1 cup white rice Cooked
- 1-2 ripe plantains Sliced
- 2 tbsp olive oil For frying
- tomato sauce Optional topping
Instructions
- For the Tostada Cubana, slice the Cuban bread lengthwise and spread butter on both sides.
- Toast on a skillet or griddle over medium heat, pressing down for crispiness. Flip and repeat.
- For Café Cubano, brew espresso coffee using an espresso maker or moka pot.
- Mix 1 tbsp sugar with the first few drops of brewed espresso, whipping vigorously to create espuma.
- Pour the remaining espresso over the espuma and stir gently.
- For Pastelitos, preheat the oven to 375°F (190°C).
- Roll out puff pastry and cut into squares. Add a dollop of guava paste and cream cheese in the center.
- Fold and seal edges with a fork. Brush with beaten egg for a golden finish.
- Bake for 15-20 minutes until golden and flaky.
- For Huevos a la Cubana, cook white rice and set aside.
- Heat olive oil in a pan and fry plantains until golden. Set aside.
- Using the same pan, fry eggs sunny-side up.
- Assemble by serving rice with fried eggs on top, adding plantains on the side. Drizzle with tomato sauce if desired.
Notes
For a true Cuban experience, dip the Tostada Cubana into Café con Leche!