Caribbean Benedict* Recipe

Name: The Canal Clubs Caribbean Benedict* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 units ripe plantains; 1 cups vegetable oil; 4 units large eggs; 1 tbs vinegar; 4 slices smoked ham slices; 3 units egg yolks; 1 cups butter; 2 tbs fresh lime juice; 1 units jalapeño, finely chopped; 1 tsp salt; 1 tsp black pepper

Inspired by The Canal Club

Time30m

Serves4

Plantains, Poached Eggs, Smoked Ham, Jalapeño Hollandaise

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Ingredients

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Plantains

2 units ripe plantains

1 cups Tuscany sunflower oil

Poached Eggs

4 units Large eggs

1 tbs vinegar

Smoked Ham

4 slices smoked ham slices

Jalapeño Hollandaise

3 units egg yolks

1 cups Butter

2 tbs Fresh lime juice

1 units jalapeño, finely chopped

1 tsp Celtic sea salt

1 tsp black pepper

Method

Plantains

Fry the Plantains

Peel the ripe plantains and slice them diagonally into 1-inch thick pieces. Heat the vegetable oil in a skillet over medium heat. Fry the plantain slices until golden brown and crispy on both sides. Remove and drain on paper towels.

Poached Eggs

Poach the Eggs

In a pot of simmering water, add the vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and place on a paper towel.

Assemble the Benedict

Combine and Serve

On each plate, place a fried plantain slice, top with a slice of smoked ham, and then carefully place a poached egg on top. Drizzle with jalapeño hollandaise sauce and serve immediately.

Jalapeño Hollandaise

Prepare the Hollandaise Sauce

In a heatproof bowl, whisk the egg yolks. Place the bowl over a pot of simmering water. Gradually whisk in melted butter until the mixture thickens. Stir in lime juice, chopped jalapeño, salt, and black pepper. Keep warm until serving.