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


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


  1. Make Hollandaise sauce according to package.
  2. Stir in jerk seasoning; cover and keep warm.
  3. Fill a large saucepan with about 3" of water and bring to a simmer.
  4. Pour in vinegar.
  5. Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is soft.
  6. Remove eggs and keep warm.
  7. Assemble by topping each bread slice with 1.5 ounces of Smoked Salmon, an egg, and 2 tablespoons sauce.
  8. Garnish with green onions.

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