1 package (approximately 1 oz.) Hollandaise sauce mix
1 teaspoon dry Caribbean Jerk Seasoning
1 Tablespoon vinegar
8 large eggs
4 split English muffins or 8 slices sourdough bread, toasted or grilled
8 oz. Alaska SOCKEYE SALMON NOVA LOX, sliced or chunked
2 Tablespoons chopped chives or green onions, for garnish
Make Hollandaise sauce according to package directions. Stir in jerk seasoning; cover and keep warm.
Fill a large saucepan with about 3 inches of water; bring to a simmer. Pour in vinegar. Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is still soft. Remove eggs and keep warm.
Assemble by topping each bread slice with 1 ounce of Alaska Smoked Salmon, an egg and 2 tablespoons sauce. Garnish with green onions.
Variation: Grilled hash brown patties, polenta, crab cakes or bagels may be substituted for English muffins or bread slices.
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