Smoked Salmon Benedict Caribbean
A twist on a classic breakfast favorite, this Smoked Salmon Benedict Caribbean is sure to be a stand-out dish.
Menu Part
Ingredients
| 6 | ounces | Smoked Salmon |
| 1 | teaspoon | dry Carribean Jerk seasoning |
| 1 | tablespoon | vinegar |
| 1 | package | Hollandaise sauce mix |
| 2 | tablespoons | chopped chives or green onions |
| 4 | split Enlgish muffins, toasted or grilled |
Directions
- Make Hollandaise sauce according to package.
- Stir in jerk seasoning; cover and keep warm.
- Fill a large saucepan with about 3" of water and bring to a simmer.
- Pour in vinegar.
- Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is soft.
- Remove eggs and keep warm.
- Assemble by topping each bread slice with 1.5 ounces of Smoked Salmon, an egg, and 2 tablespoons sauce.
- Garnish with green onions.
