Table of Contents
Discover a vibrant twist on the classic Eggs Benedict with our Caribbean-style version, featuring spicy jerk chicken and sweet mango salsa. This dish combines bold flavors and tropical ingredients, perfect for brunch or a special breakfast celebration.
Ingredients
- 4 slices of cooked jerk chicken
- 4 large eggs
- 4 English muffins, split and toasted
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- Juice of 1 lime
- Fresh cilantro, chopped
- For the hollandaise:
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Jerk seasoning for chicken
Preparation
Start by preparing the mango salsa. Mix diced mango, red onion, red bell pepper, lime juice, and cilantro in a bowl. Set aside to let the flavors meld.
Season the chicken slices with jerk seasoning and cook until heated through. You can grill or pan-fry them for extra flavor.
Prepare the hollandaise sauce. Whisk egg yolks, Dijon mustard, salt, and pepper in a heatproof bowl over simmering water. Slowly add melted butter while whisking continuously until thickened. Keep warm.
Poach the eggs in gently boiling water until the whites are set but the yolks remain runny. Carefully remove with a slotted spoon.
Assemble the dish by placing a slice of jerk chicken on each toasted English muffin half. Top with a poached egg, then spoon over the warm hollandaise sauce. Garnish with additional cilantro and serve with mango salsa on the side.
Serving Suggestions
This Caribbean-style Benedict pairs beautifully with fresh fruit, tropical juices, or a light rum cocktail for an authentic island vibe. It’s perfect for brunch gatherings or a weekend treat that brings a taste of the Caribbean to your table.