Caribbean Eggs Benedict
Perfect for brunch! Spice level can be adjusted to preference and the chicken can be made a day in advance. Be sure to store pulled chicken separately from braising liquid as heat will intensify overnight.
Servings Prep Time
2People 25Minutes
Cook Time
Servings Prep Time
2People 25Minutes
Cook Time
Braised Jerk Chicken
Easy Blender Hollandaise
Toast & Eggs
Braised Jerk Chicken
  1. Salt and pepper both sides of chicken, gently dredge in flour and set aside.
  2. Heat oil in dutch oven over medium high heat. Add 1 tablespoon of butter and when melted, add chicken, skin side down, in pan. Brown for about 3 minutes on each side and remove chicken and set aside.
  3. Add 1 tablespoon of butter to pan and garlic. Let cook for about 1 minute, stirring constantly, while not allowing it to burn. Add ⅓ c Mista Brown’s Original Jerk Sauce and scrape all of the bits and pieces from the bottom and sides of the pan. (This is what adds flavor) Add ⅓ c chicken stock and simmer 2 minutes.
  4. Return chicken to pan, skin side down, cover tightly, reduce heat to low and simmer for 15 minutes.
  5. Flip chicken to skin side up and scrape the bottom and sides of pan. Cover tightly and allow to simmer for 60-75 minutes, checking every 20-30 minutes and scraping sides and bottom of pan.
  6. Allow chicken to cool slightly. Pull chicken pieces from bone and separate into a chunky. Discard all bones and skin. Moisten meat and keep all reserve braising liquid. If making the day before, allow to cool completely and store separately in tight fitting containers overnight.
Easy Blender Hollandaise (5 minutes prep)
  1. Melt Butter, low and slow until warm
  2. Combine egg yolks, lemon juice, Mista Brown’s Original Jerk Sauce, dijon and salt in blender. Blend on medium until lightened in color, about 20-30 seconds. The heat from the blades warms the yolks and the whipping adds air to the mixture making it a lighter consistency.
  3. Add lemon or extra Mista Brown’s Original Jerk Sauce if you want the sauce more tangy or spicy. Add warm water a little at a time for a thinner consistency. Keep warm by placing blending container in warm water. Use within 1 hour or discard.
Poached Eggs (10-12 minutes)
  1. Add vinegar and about 3 inches of water to a medium pot or skillet. Bring mixture to boil and quickly lower temperature to a gentle simmer. TIP: Slice and toast english muffins now while waiting for water to boil. Gently heat up braised jerk chicken and braising liquid.
  2. Crack cold eggs into individual custard dishes or ramekins.
  3. Carefully drop one egg at a time into the liquid.
  4. Poach for 2 ½ – 3 minutes, gently spooning the simmering water over the top of the eggs.
  5. Carefully remove eggs and place on paper towel to dry. Assemble dish right away.
To Assemble
  1. Place English muffin on plate, top with pulled chicken, poached egg and Hollandaise Sauce. Served with warmed jerk braising liquid or for a likkle extra kick, add some of Mista Brown’s Original Jerk Sauce, right from the bottle. Serve immediately. Irie!
Recipe Notes

Consuming raw or undercooked meats, poultry, seafood or eggs may risk your risk of foodborne illness.