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Eggs Benedict Ja with Scotch bonnet Hollandaise

Published:Sunday | May 17, 2020 | 8:48 AM
All you need for Eggs Benedict JA.
Melted butter brings you one step closer.
Separate yolks from eggs.
Eggs Benedict JA with Scotch Bonnet Hollandaise

Eggs have always been a prime breakfast choice and, here in Jamaica, we prefer them fried, scrambled or boiled. Food was curious as to how we could get our hands on gourmet-style eggs from the comfort of our homes and, of course, The No shirt chef, Adom Burke, gave us Eggs Benedict Ja with a Scotch bonnet Hollandaise.

Ready to learn? Here are the recipes!

Eggs Benedict Ja with Scotch bonnet Hollandaise


4 Eggs

2 Hard Dough rolls

1 Stick of butter

1.5 Cups cane vinegar or lime juice

1 teaspoon chopped Scotch bonnet pepper

1 teaspoon chopped parsley

2 slices deli ham or bacon

Salt and pepper to taste



1. Melt butter in a small pan, skim off the white milk solids to clarity butter. Remove from heat and keep warm.

2. Separate yolks from 2 eggs (save whites for other purposes) and whisk yolks until smooth and creamy.

3. Slowly pour melted butter into egg yolks while constantly whisking.

4. Once the sauce is thickened season with scotch bonnet and salt, keep warm.

Poached Eggs

1. Fill a small pan with enough water to cover eggs, add tablespoon of vinegar and bring to a boil then reduce to a simmer.

2. Break eggs and add to a bowl then pour into simmering water. (Alternative method- crack eggs one at a time in a ladle and submerge for 30 seconds before releasing), cover and cook for one minute.


1. Cut rolls in half, toast until crisp, butter and place ham on each piece.

2. Place poached eggs on top

3. Spoon over sauce as desired.

4. Garnish with chopped parsley

5. Top with other slice of bread roll and serve.