Caribbean Eggs Benedict

Ingredients

While the original American Eggs Benedict features English muffins, Canadian bacon, and hollandaise sauce, our Caribbean version incorporates elements of the islands. We substitute the English muffins with toasted coconut bread, replace the Canadian bacon with jerk-spiced shrimp, and add a zesty mango hollandaise sauce to elevate the flavors. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 slices of toasted coconut bread 4 slices of toasted coconut bread
• 8 jerk-spiced shrimp 8 jerk-spiced shrimp
• 4 poached eggs 4 poached eggs
• 1 ripe mango, peeled and diced 1 ripe mango, peeled and diced
• 1/2 cup (120ml) unsalted butter, melted 1/2 cup (120ml) unsalted butter, melted
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 18g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a blender, combine the diced mango, melted butter, lime juice, cayenne pepper, salt, and pepper. Blend until smooth to make the mango hollandaise sauce.
3. 3.
   Toast the coconut bread slices until golden brown.
4. 4.
   In a skillet over medium heat, cook the jerk-spiced shrimp until pink and cooked through.
5. 5.
   Poach the eggs to your desired level of doneness.
6. 6.
   To assemble, place a slice of toasted coconut bread on a plate. Top with two jerk-spiced shrimp, a poached egg, and drizzle with the mango hollandaise sauce.
7. 7.
   Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut bread — Make sure to toast the coconut bread until it is golden brown and crispy to add a delightful texture to the dish.
• Jerk-spiced shrimp — Adjust the level of spiciness by adding more or less jerk seasoning according to your preference.
• Mango hollandaise sauce — Blend the sauce until it is smooth and creamy for the perfect consistency.
• Poached eggs — To achieve the ideal poached egg, bring a pot of water to a gentle simmer and add a splash of vinegar. Create a whirlpool in the water and carefully slide the cracked egg into the center. Cook for about 3-4 minutes for a soft, runny yolk.

Tips & Tricks

• If you prefer a milder flavor, you can use regular shrimp instead of jerk-spiced shrimp.
• For an extra Caribbean touch, sprinkle some toasted coconut flakes on top of the dish.
• If you don't have access to fresh mango, you can use mango puree or frozen mango chunks for the hollandaise sauce.
• Experiment with different Caribbean spices and seasonings to customize the jerk-spiced shrimp to your taste.
• Serve the Caribbean Eggs Benedict with a side of fresh tropical fruit for a complete Caribbean breakfast experience.

Serving advice

Serve the Caribbean Eggs Benedict hot and fresh. The combination of the jerk-spiced shrimp, creamy mango hollandaise sauce, and toasted coconut bread will transport your taste buds to the sunny shores of the Caribbean.

Presentation advice

Arrange the Caribbean Eggs Benedict on a vibrant plate, garnished with fresh cilantro leaves. Drizzle a little extra mango hollandaise sauce on the plate for an artistic touch. The colorful presentation will enhance the tropical experience.