In a medium saucepan, melt 1 tablespoon butter over medium-low heat.

Add the finely minced shallot and garlic, and sauté for 1-2 minutes until fragrant.

Sprinkle in the flour and stir until fully combined, ensuring no lumps of flour remain.

Gradually whisk in the heavy cream, adding ½ cup at a time, and continue stirring.

Reduce heat to low and whisk continuously until the sauce thickens (about 4-7 minutes). The sauce should be thick but still smooth and pourable.

Once the sauce has reached your desired texture, remove from heat and whisk in both Dijon and yellow mustard. Season with salt and pepper to taste.

Heat a frying pan over medium heat. Add 1 tablespoon butter and melt.

Once melted, carefully crack the eggs into the pan, being mindful not to break the yolks.

Sprinkle the eggs with salt and pepper, then cover the pan.

Let the eggs cook for about 2 minutes, until the whites are fully set but the yolks remain runny. Remove from heat.

Lay the toasted bread slices on a baking sheet and top each with a slice of Swiss cheese.

Place the baking sheet under the broiler until the cheese melts and becomes bubbly.

Once melted, add a spoonful of pickle relish onto each slice of cheesy toast.

Layer with a slice of ham, followed by a generous serving of pulled pork or carnitas.

Place a fried egg on top of each toast and finish with a drizzle of mustard cream sauce.

Serve your Pulled Pork Cuban Eggs Benedict immediately, enjoying the combination of flavors while everything is warm and fresh.