SPICY JAMAICAN BENEDICT WITH LIME HOLLANDAISE

Ingredients

• 1 stick (4 ounces) butter
• 4 egg yolks
• 1 tablespoon fresh lime juice
• Hot pepper sauce, to taste
• Salt, to taste
• 1 cup canned, crushed pineapple, drained
• 1 ripe mango, peeled, pitted and chopped
• 2 teaspoons Jamaican jerk seasoning
• 12 thin slices ham
• 6 BAYS^® English Muffins, split and lightly toasted
• 6 tablespoons butter
• 12 eggs, poached
• Fresh cilantro or strips of lime peel

Instructions

• First prepare lime hollandaise. In a saucepan, melt butter until bubbling. In blender container, combine egg yolks, lime juice, hot pepper sauce and salt; blend at high speed for 30 seconds. With blender still running, pour butter through hole in top of blender container in a steady stream until mixture is completely emulsified. Serve immediately or keep warm in an insulated thermos.
  
  
• In a small saucepan over low heat, combine pineapple, mango and Jamaican jerk seasoning; simmer 3 minutes. In a skillet, warm ham slices. Place a slice of ham on each muffin half; top with a spoonful of pineapple mixture, then a poached egg. Spoon lime hollandaise on top. Garnish with cilantro or lime.