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Eggs Benedict and Mojito Fruit Salad


Hollandaise Sauce

  • 3 Egg Yolks
  • 1/4 Cup of Water
  • 1 Stick of Salted Butter
  • 3 Pinches of Salt
  • 1 Pinch of Pepper

Poached Eggs

  • Eggs
  • Water
  • Small Bowl
  • Salt
  • Pepper

English Muffin Toasted

Canadian Bacon Warmed

Fresh Parsley Chopped

Mojito Fruit Salad

  • Seedless Red Grapes
  • Blueberries
  • Red Gala Apples Chop into small pieces
  • Green Apples Chop into small pieces
  • Mango Cut in small pieces (may substitute cantaoupe)
  • Strawberries quartered
  • Blackberries
  • 2 Limes
  • 2 TBS of Refined or Raw Sugar
  • Fresh mint


Hollandaise Sauce: Separate Yolks from eggs, add water and whist until well mixed, put in skillet on low heat, slowly add butter, one slice at a time, continue to whist. Add salt and pepper, continue to whist until is becomes thickened and frothy. Remove from heat and place on warming zoom on low.

Poached Eggs: Bring pot of water to a boil and then turn down heat until water is no longer boiling but still really hot. Crack an egg into a small bowl and be careful not to break the yolk. Gently slide egg into the pot of water and let cook for 3 minutes. Remove egg with a vented serving spoon and drain on paper towel. Add a touch of salt and pepper

English Muffin: Toast in toaster or in oven

Canadian Bacon: Warm in skillet on top of stove.

Chop Fresh Parsley to use as a garnish

Put English muffin on plate and top with two spoonfuls of Hollandaise sauce. Add Canadian bacon, Egg and then pour Hollandaise over the top, garnish with parsley.

Mojito Fruit Salad

Mix fruit together with hand and sit aside.


Chop up mint (leave a little not chopped to use as garnish), add juice from one and a half limes, add 2 TBS of sugar, mix well and pour over fruit, garnish with fresh mint.

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