This is a dish best eaten while in kaki shorts, linen shirt and flip flops while a warm breeze blows. Coconut shrimp is the star along with lime hollandaise sauce. I couldn’t find Cuban bread for the base so the old reliable English muffin is in use. Eggs are always a big part of a Benedict instead of poaching I steamed egg which give the runny yolk of poached. Now I did some short cuts like packaged hollandaise. I hope you like it.

2 English muffins
1 package hollandaise sauce
Juice of 1 lime plus the zest of 2 limes
4 eggs
12 coconut shrimp packaged with
Butter
Old Bay seasoning to taste

Heat oven to 425.

Add shrimp to baking sheet for 6 minutes per side.

Toast English muffins.

Prepare hollandaise to package directions after done add lime zest and juice.

In a skillet add cooking spray and eggs. Cook for 4 minutes until whites are set. Add 1/4 cup water and cover. Cook for 5 minutes until yolk become opaque.

Assembly
English muffin half
3 coconut shrimp tail removed
Egg
Hollandaise sauce
Lime zest
Old Bay seasoning

Serve with a Mimosa.