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SPICY JAMAICAN BENEDICT WITH LIME HOLLANDAISE

Prep
20 Minutes
Cook
10 Minutes
Serves
6

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.
SPICY JAMAICAN BENEDICT WITH LIME HOLLANDAISE